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This luscious sage cream covers butternut squash ravioli and turns it into a cozy restaurant-style dinner that feels way more fancy than it is. You’ll get rich, silky sauce in just a few minutes. The garlicky, herby sage vibe goes crazy well with the subtle sweetness in the squash filling. Whether your ravioli comes from a package or your own kitchen, this sauce turns an ordinary meal into something you’ll remember.
I came across this sauce at a fall get-together ages ago. Everyone thought it took forever, but it was the easiest part! Now it’s my secret for making lazy weeknights feel special, without the stress. My husband swears he could happily drink this straight from his mug!
Dreamy Ingredients for Creamy Sage Sauce
- Black Pepper (¼ tsp): Gives a gentle kick and makes flavors stand out.
- Salt (½ tsp): Rounds out everything and keeps the sauce from tasting bland.
- Parmesan Cheese (½ Cup, Freshly Grated): Brings the salty, nutty punch and thickens the sauce too.
- Heavy Cream (1 Cup): The main reason this sauce turns out velvety and thick.
- Fresh Sage Leaves (6-8): Adds a punchy, earthy note that goes awesome with squash.
- Garlic (2 Cloves, Minced): Gives a savory depth that pairs perfectly with everything here.
- Unsalted Butter (2 tbsp): Melts into the pan and soaks up the sage aroma right from the start.
Easy-to-Follow Steps
Here’s how you whip up this sage cream dream, step by step:
- Dishing Up
- Spoon the ravioli onto your plates and toss on a bit of extra Parmesan. Toasted nuts or even a pinch of chili flakes make it look (and taste) even better.
- Mingle Ravioli with Sauce
- Cook the ravioli—follow the package or do it your way. Move it straight into your pan and toss so all the pieces get coated.
- Mix in Cheese and Spices
- Throw in Parmesan, then the salt and pepper. Stir things around until it turns smooth. Too thick? Just splash in a little pasta water or some broth.
- Start the Aromatics
- In a pan, warm up the butter so it foams. Toss in garlic and sage and move it all around for a minute or two—don’t let it get brown.
- Make It Creamy
- Turn the heat down and gently pour in the cream. Give it a whisk and let it cook for about five minutes, giving it a stir now and then.
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Tasty Combos
Pair this dreamy ravioli with a fresh handful of arugula and some zippy lemon vinaigrette. Those greens cut through all the richness, so every bite feels bright. For date night, grab a bottle of light Pinot Noir or a buttery Chardonnay—they both fit right in. Don’t forget some crusty bread to swipe through any leftover sauce. And for sides? Roasted asparagus or Brussels sprouts always do the trick.
Make It Totally Yours
This sauce is easy to switch up. Want a twist? Add a shake of nutmeg or zest some lemon for a burst. Like it spicy? Red pepper flakes bring the kick. Sometimes in the fall, I pour in a little pure maple syrup. Just a bit takes the squash taste up a notch.
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First time I tried this, I freaked out that my sauce would split, so the heat was too low. It never thickened up! A little practice and I figured out the cream likes to bubble gently at first, but the cheese needs barely any heat after. Now I eyeball everything and never measure—it’s one of those things you just get a feel for when you really love making it.
Frequently Asked Questions
- → Is it okay to swap dried sage for fresh leaves?
- Fresh sage has the brightest flavor, but if you only have dried, use about 1 to 2 teaspoons. Toss it in with the garlic. Just a heads up, dried sage doesn’t have quite the same pop as fresh.
- → How do I make this sauce feel less heavy?
- Switch out some of the heavy cream for milk or half-and-half. It won’t be as super rich, but it’ll still be creamy. You could also use a bit less butter if you want.
- → Which types of pasta should I use for this Sage Butter Cream Sauce?
- This creamy sauce is awesome on filled pastas like pumpkin or butternut squash ravioli and tortellini. It’s really good on flat noodles too like tagliatelle, pappardelle, or fettuccine because they scoop up the creamy sauce.
- → Is it fine to make ahead and reheat this sauce?
- You can make it a day in advance and stash it in the fridge. Warm it back up slowly on the stove, whisking if it looks too thick or split. Add a splash of milk or cream to loosen, if you need.
- → How can I change up this sauce?
- Mix in a dash of nutmeg for a cozy vibe, a splash of lemon juice if you want it brighter, or sprinkle in crispy bacon or toasted nuts for fun textures. If you want it cheesier and a bit sharper, swap the Parmesan for Pecorino Romano.