The Ultimate Cozy Pasta Night

This is the dish that proves comfort food can be elegant—and easy.

With just a few fresh ingredients and one dreamy browned butter sauce, Butternut Squash Ravioli with Sage becomes a restaurant-worthy meal you can whip up at home in under 30 minutes. The secret? Starting with the really good ravioli— look for the handmade kind you’ll find at local pasta shops.

The earthy sweetness of the butternut squash filling pairs beautifully with the nutty richness of browned butter, a touch of garlic, and the herbal warmth of sage. Toss in a few toasted walnuts for crunch and a handful of spinach for a flash of green, and you’ve got a complete, satisfying dish that feels both hearty and refined. Top with a light sprinkle of Parmesan, a crack of black pepper, and you’re in business.

Pairs perfectly with a crisp arugula salad dressed in Italian vinaigrette.

Butternut Squash Ravioli with Sage Browned Butter Sauce

Ingredients:
• 12 butternut squash ravioli
• 1 clove garlic, minced
• ¼ cup walnuts, chopped
• 4 Tbsp butter

Instructions:
1. Bring a large pot of water to a boil. Add ravioli and cook until tender (follow package instructions). Reserve ¼ cup of cooking water before draining.

2. While ravioli cooks, prep the garlic and walnuts.

3. In a large skillet, melt the butter over medium-low heat. Once foamy, add garlic and walnuts. Stir until the butter browns and smells nutty (about 3–5 minutes). Remove from heat and stir in the sage.

4. Return skillet to low heat. Add spinach and reserved pasta water. Stir until spinach wilts (about 2 minutes). Season with salt and pepper.

5. Gently toss cooked ravioli in the sage butter mixture until coated.

6. Plate and top with grated Parmesan and a touch of black pepper.

Serve warm—and with love.

Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.