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2 ratings

Butternut Squash Ravioli in Thyme Brown Butter Sauce

Butternut Squash Ravioli in Thyme Brown Butter Sauce
Julie Ruggirello

Butternut Squash Ravioli in Thyme Brown Butter Sauce

Brown butter is the easiest sauce to make and it really allows fresh butternut squash ravioli to shine in this five-ingredient, 15-minute meal.

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Ingredients

  • Salt
  • 1 16-ounce bag fresh butternut squash ravioli
  • 2 sticks unsalted butter
  • 2 sprigs fresh thyme, plus some leaves for garnish
  • Freshly ground black pepper

Directions

Bring a large pot of salted water to a boil.

In a large sauté pan set over medium-low heat, add the butter, thyme, and some black pepper, and cook to slowly melt the butter. Rotate the pan to move the butter around. Once the butter melts, continue heating until small brown specks appear at the bottom of the pan and it smells nutty, 5 to 10 minutes. Then turn off the heat.

While the butter melts, cook the pasta according to package directions; for fresh pasta it should only take 2 to 3 minutes.

Drain the pasta thoroughly and toss in the butter sauce. Plate the ravioli and garnish with some thyme leaves before serving.

Nutritional Facts
Servings4
Calories Per Serving755
Total Fat54g83%
Sugar1gN/A
Saturated33g100%
Cholesterol169mg56%
Protein16g32%
Carbs54g18%
Vitamin A430µg48%
Vitamin B120.3µg4.6%
Vitamin D0.8µg0.2%
Vitamin E1mg7%
Vitamin K6µg8%
Calcium188mg19%
Fiber2g9%
Folate (food)15µgN/A
Folate equivalent (total)134µg34%
Folic acid70µgN/A
Iron2mg10%
Magnesium26mg6%
Monounsaturated14gN/A
Niacin (B3)3mg15%
Phosphorus255mg36%
Polyunsaturated2gN/A
Potassium121mg3%
Riboflavin (B2)0.4mg21.9%
Sodium467mg19%
Thiamin (B1)0.4mg23.9%
Trans2gN/A
Zinc1mg8%