Camille Styles

From Camille's Kitchen

Butternut Squash Ravioli with Walnuts, Sage & Orange Brown Butter

December 4th, 2017

When Adam and I were dating, we spent our first Valentine’s Day together around the little dining table in my apartment. We were already convinced that we’d rather spend any romantic occasion with just the two of us at home instead of an overcrowded restaurant (a tradition that still holds true today). I remember making an arugula & parmesan salad and butternut squash ravioli with brown butter sauce, plus a chocolate soufflé for dessert (Adam’s fave). There’s something about this ravioli that seems a little fancier than it actually is, and over the years I’ve dialed it in with a few additions like infusing the sauce with sage and adding walnuts for the perfect toasty flavor. For the next post in our series with California Walnuts, I’m sharing my updated recipe, and I think you’re going to love it. Keep reading to see how this Butternut Squash Ravioli with Walnuts, Sage, & Orange Brown Butter comes together in a flash.

photos by kristen kilpatrick

Butternut Squash Ravioli with Walnuts, Sage & Orange Brown Butter

pumpkin ravioli with walnuts and sage

Serves 6


Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins
Serving Size: About 3/4 cup ravioli

  • 2 9-ounce packages refrigerated butternut squash ravioli (or your favorite variety)
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup California walnuts, divided
  • 1/2 cup butter (1 stick)
  • 1/4 cup fresh sage leaves
  • 2 oranges
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pomegranate seeds optional garnish


  1. Preheat oven to 375 °F.
  2. Put on a large pot of salted water to boil, then cook butternut squash ravioli according to package directions. Drain, then toss lightly with olive oil.
  3. Meanwhile, spread out walnuts on a baking sheet lined with parchment paper and toast in oven for about 8 minutes, until lightly golden and starting to become fragrant. Remove, then roughly chop and set aside.
  4. Melt the butter in a large, heavy skillet over medium heat. Add sage and let cook until the butter starts to brown, about 3 minutes. Add zest and juice of orange and 1/2 cup of the toasted walnuts and cook until warmed through. Turn the heat off and season with salt and pepper.
  5. Gently transfer the ravioli to a serving platter and top with the brown butter sauce, letting all the sage and walnuts fall over the top of the pasta. Sprinkle with Parmesan cheese, remaining 1/4 cup toasted walnuts, and pomegranate seeds (optional) and serve.

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