13 Simple Butternut Squash Ravioli Sauce Ideas & Recipes

If you are searching for some delicious and creative butternut squash ravioli sauce ideas, you’ve come to the right place.

Butternut squash ravioli is a tasty and autumnal twist on the classic pasta dish, and the right sauce can really take it to the next level.

In this post, we’ll share with you some of our favorite sauce ideas for butternut squash ravioli from creamy Parmesan to spicy tomato.

So grab a spoon and let’s get saucy!

1. Butter

I recently stumbled upon this amazing chef on Tik Tok and he got this series called “All Things Butter” where he shows all the different ways you can flavor butter, and let me tell you, some of them makes me want to lick my phone screen!

So, I thought I’d share a few of these tasty butter ideas with you to try out on your butternut squash ravioli.

• Bone Marrow Butter
• Wild Garlic Butter
• Pumpkin Butter
• Burnt Butter
• Caramelised Red Onion Butter
• Salt and Vinegar Crisp Butter

These are just a few of them and he share a lot more on his page. Go over on Tik Tok to get inspired.

2. Creamy Parmesan

Make a simple sauce by whisking together equal parts heavy cream and grated Parmesan cheese. Heat the sauce in a pan until it is hot and bubbly, then pour it over the butternut squash ravioli.

Ingredient

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste (optional)

Instructions

1. In a small saucepan, bring the heavy cream to a simmer over medium heat.
2. Reduce the heat to low and add the grated Parmesan cheese. Whisk the cheese into the cream until it is fully melted and the sauce is smooth.
3. Season the sauce with salt to taste. If desired, you can also add a few grinds of black pepper.
4. Serve the Parmesan cream sauce immediately, or keep it warm over low heat until you are ready to use it. The sauce is delicious served over pasta, chicken, or vegetables. Enjoy!

3. Roasted Tomato Sauce

Roast cherry tomatoes in the oven until they are soft and caramelized. Blend the roasted tomatoes into a smooth sauce and pour it over the butternut squash ravioli.

Ingredients

• 1 pound cherry tomatoes
• 1 tablespoon olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cherry tomatoes with the olive oil, salt, and black pepper. Roast the tomatoes in the preheated oven for 15-20 minutes, or until they are soft and caramelized.
3. Remove the tomatoes from the oven and let them cool for a few minutes.
4. In a blender or food processor, blend the roasted tomatoes until they are smooth.
5. In a small saucepan, heat the tomato sauce over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
6. Stir in the chopped basil leaves and cook for an additional minute.
7. Serve the roasted tomato sauce immediately, or store it in an airtight container in the refrigerator for up to 3 days. Enjoy!

4. Brown Butter & Sage

It is very easy to make this sauce. Melt butter in a pan over medium heat until it turns a golden brown color. Add fresh sage leaves (8 – 10 leaves) and cook until they are fragrant or 1 – 2 minutes. And the last step is pour the brown butter and sage sauce over the butternut squash ravioli and enjoy!

Pesto

Mix together store-bought or homemade pesto with a little bit of heavy cream to make a creamy pesto sauce. Serve the sauce over the butternut squash ravioli.

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts
• 3 cloves garlic
• 1/2 cup olive oil
• Salt, to taste

Instructions

1. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse the mixture until it is finely chopped.
2. With the machine running, gradually add the olive oil through the feed tube. Stop the machine and scrape down the sides of the bowl as needed.
3. Once the pesto is smooth and well combined, season it with salt to taste.
4. Use the pesto immediately, or transfer it to an airtight container and store it in the refrigerator for up to 3 days. Enjoy!

5. Garlic Oil

Sauté minced garlic in olive oil until it is fragrant, add salt sprinkle of salt then pour the garlic oil over the butternut squash ravioli. You can also add some crushed red pepper flakes for a little bit of heat.

It taste even better if you replace oil with lard.

6. Caramelized onion

Sauté sliced onions in butter or olive oil until they are soft and caramelized. Pour the caramelized onions over the butternut squash ravioli. You can also mix in some crumbled goat cheese or gorgonzola for added flavor. Don’t forget to sprinkle some salt as well.

7. Sweet Coconut Milk

If you like to taste sweet ravioli, then you should try this sauce.

Ingredients

• 1 can full-fat coconut milk
• 1/4 cup granulated sugar or palm sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a small saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring frequently, until the sugar has dissolved.
2. Reduce the heat to low and simmer the sauce for 5-10 minutes, or until it has thickened slightly.
3. Stir in the vanilla extract.

You can even drizzle this with ice cream, fruit, pancakes or waffles.

8. Creamy gorgonzola Sauce

For those who never heard of Gorgonzola cheese before, Gorgonzola is a type of Italian blue cheese made from cow’s milk. It has a tangy and slightly salty flavor, with a creamy and crumbly texture.

The flavor of gorgonzola can vary depending on how long it has been aged, with younger gorgonzola having a milder flavor and older gorgonzola having a stronger, more pungent flavor.

Some people describe the flavor of gorgonzola as “sharp” or “spicy,” while others find it to be rich and buttery.

It is also delicious on its own, paired with a glass of wine or served on a cheese board.

Here is how to make this sauce.

Ingredients

• 1 cup heavy cream
• 1/2 cup crumbled gorgonzola cheese
• Salt, to taste
• Freshly ground black pepper, to taste (optional)

Instructions

1. In a small saucepan, bring the heavy cream to a simmer over medium heat.
2. Reduce the heat to low and add the crumbled gorgonzola cheese. Whisk the cheese into the cream until it is fully melted and the sauce is smooth.
3. Season the sauce with salt to taste. If desired, you can also add a few grinds of black pepper.
4. Serve the gorgonzola cream sauce immediately, or keep it warm over low heat until you are ready to use it. The sauce is delicious served over pasta, chicken, or vegetables. Enjoy!

9. Alfredo Sauce

Make a simple Alfredo sauce by melting butter in a pan, then whisking in heavy cream and grated Parmesan cheese. Heat the sauce until it is hot and bubbly, then pour it over the butternut squash ravioli.

Ingredients

• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste (optional)

Instructions

1. In a small saucepan, melt the butter over medium heat.
2. Add the heavy cream and bring the mixture to a simmer.
3. Reduce the heat to low and add the grated Parmesan cheese. Whisk the cheese into the cream until it is fully melted and the sauce is smooth.
4. Season the sauce with salt to taste. If desired, you can also add a few grinds of black pepper.
5. Serve the Alfredo sauce immediately, or keep it warm over low heat until you are ready to use it.

Other than ravioli, this sauce is delicious served over pasta, roasted chicken, or roasted vegetables.

10. Balsamic reduction

Reduce balsamic vinegar in a pan over medium heat until it becomes thick and syrupy. Pour the balsamic reduction over the butternut squash ravioli.

11. Spicy tomato Sauce

Make a simple tomato sauce by sautéing onions and garlic in olive oil, then adding canned crushed tomatoes and a pinch of red pepper flakes. Bring the sauce to a boil, then reduce the heat and let it simmer for 10-15 minutes. Pour the spicy tomato sauce over the butternut squash ravioli.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon red pepper flakes (replace with any cili if you like it extra spicy)
• Salt (to taste)
• Freshly ground black pepper (optional)

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook for 2-3 minutes, until the onion is translucent.
2. Add the crushed tomatoes and red pepper flakes to the pan and stir to combine. Bring the sauce to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
3. Season the sauce with salt to taste. If desired, you can also add a few grinds of black pepper.
4. Serve the spicy tomato sauce immediately, or store it in an airtight container in the refrigerator for up to 3 days. Enjoy!

12. Lemon Cream

If you like a bit of lemony taste on your ravioli, give this sauce a try.

Ingredients

• 1 cup heavy cream
• 2 tablespoons lemon juice
• 2 tablespoons grated lemon zest
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• Salt, to taste

Instructions

1. In a small saucepan, combine the heavy cream, lemon juice, lemon zest, sugar, and cornstarch. Whisk the ingredients together until the cornstarch is fully dissolved.
2. Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly.
3. Reduce the heat to low and let the sauce simmer for 2-3 minutes, until it has thickened.
4. Season the sauce with salt to taste.
5. Serve the lemon cream sauce immediately, or store it in an airtight container in the refrigerator for up to 3 days. Enjoy!

13. White Wine Sauce

A classic ravioli sauce. Here is how you can easily make a white wine sauce.

Ingredients

• 1 tablespoon unsalted butter
• 1 small shallot, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste (optional)

Instructions

1. In a medium saucepan, melt the butter over medium heat. Add the minced shallot and cook for 2-3 minutes, until it is soft and fragrant.
2. Pour in the white wine and bring the mixture to a boil. Reduce the heat to low and let the wine simmer for 5 minutes, or until it has reduced by about half.
3. Add the chicken broth to the pan and bring the mixture to a boil. Reduce the heat to low and let the sauce simmer for an additional 5 minutes, or until it has reduced by about half.
4. Stir in the heavy cream and Parmesan cheese and cook for 2-3 minutes, until the cheese is melted and the sauce is smooth.
5. Season the sauce with salt to taste. If desired, you can also add a few grinds of black pepper.

End Note

There are many delicious and creative sauce ideas that you can pair with butternut squash ravioli. From rich and creamy sauces like Parmesan cream and Alfredo, to tangy and flavorful sauces like gorgonzola cream and spicy tomato, there’s something to suit every taste preference.

Whether you prefer a simple and classic sauce, or something a little more unusual and unexpected, there’s a sauce on this list that is sure to become a new favorite.

So next time you’re making butternut squash ravioli, be sure to try out one of these delicious sauce ideas!

Share this ideas of butternut squash ravioli sauce to your friend who is making it.