This Fall pasta sauce for butternut squash ravioli is a pair made in heaven!
A few simple ingredients is all you need to make the no cream pasta sauce in a matter of minutes. Butter, sage, and garlic come together and make a crowd-pleasing ravioli appetizer or a date night dinner!
This is one of my fall favorite pasta recipes ! Pair it with cocktails or a nice glass of wine for a complete meal.
Love pasta? You must give my follower favorite mushroom pasta or Mexican Mac and Cheese a try!
- Ingredients
- Instructions
- Substitutions
- Variations
- Equipment
- Storage
- Top tip
- 📖 Recipe
- 💬 Community
Ingredients
- butternut squash ravioli
- butter
- fresh sage leaves
- red chili flakes
- coarse black pepper
- fresh garlic
- bouillon cube crushed or powder
- lemon juice
- grated parmesan cheese
See the recipe card below for all ingredients and quantities.
Instructions
Boil the butternut squash ravioli per packaged instructions, drain and place it on a wide serving plate.
In a butter pot, warm some butter on low heat and add minced garlic. Cook on low heat for about 30 seconds. Add some finely chopped sage leaves (you can keep them whole if you prefer). Add a pinch of bouillon, black pepper, and some red chili flakes.
Pour the butternut squash ravioli sauce over the cooked ravioli. Use a silicone basting brush to spread the butter onto the pasta.
Serve with grated parmesan cheese.
Hint: Cooking the butter sauce on low heat is key for this recipe
Substitutions
- Sage - use dried sage if that is the only option.
- Butter- can use margarine
Variations
- Spicy - add spicy dried chili pepper flakes while cooking to help infuse the dish
- Deluxe - add crispy fried sage leaves on top with fresh parmesan cheese
- Over the top - Truffle oil can be used in addition to butter.
If you love pasta, then you must give my super easy restaurant-quality mushroom pasta a try! It’s a Curry Mommy fan favorite!
Equipment
- large pot for boiling pasta
- butter pot for the sauce
- microplane to grate garlic
- silicone brus h to spread the sauce
- colander to strain pasta
- spatula for mixing
Storage
Reheat - Use an oven to reheat the butternut squash ravioli with sauce. Cover the pan with the pasta and bake at 350 degrees until heated through. Low-temperature cooking is key.
I do not recommend freezing the cooked pasta dish, but the ravioli itself can be frozen after purchase in its original packaging for up to 3 months.
Top tip
- Low heat cooking is key. The sauce for butternut squash ravioli infuses the flavors together slowly.
- I like to fry the sage leaves and serve them on top of the ravioli for added flavor and more of a fall pasta flare.
- Ravioli Appetizer- Serve the butter sauce on the side and use it as dipping or self-serve.
Similar Pasta Recipes
- Creamy Tahini Pasta
- Pasta with Broccoli and Garlic Parmesan Sauce
- The Best Spaghetti and Meatball Marinara Recipe
- Ragu Spaghetti Meat Sauce
If you love garlic and flavor-packed recipes, then be sure to try out my fan-favorite Wet Burrito Recipe !
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
Next, consider a follow on social media @ Instagram , Pinterest , YouTube , and F acebook . Don’t forget to tag me when you try one of my recipes!
📖 Recipe
Easy Sauce for Butternut Squash Ravioli
Equipment
- ▢ Large Pot
- ▢ Butter Pot
- ▢ Silicone Brush or equivalent
- ▢ Wide serving platter
- ▢ Spatula for mixing
- ▢ Colander
- ▢ Grater
Ingredients1x2x3x
- ▢ 9 oz butternut squash ravioli
- ▢ 8 fresh sage leaves (4 of them chopped finely)
- ▢ 1 teaspoon fresh grated garlic
- ▢ 2 tbsp butter
- ▢ ½ teaspoon fresh lemon juice
- ▢ pinch bouillon powder or a cube that is crushed
- ▢ salt (add after tasting)
- ▢ crushed red pepper flakes
- ▢ coarse black pepper
Instructions
Butternut Squash Ravioli
- Cook the ravioli per packaged instructions with salt water.
- Strain and place the hot ravioli in a wide serving plate.
- Continue to make the butternut squash ravioli sauce.
Sauce for Butternut Squash Ravioli
- In a small butter pot, heat the butter on low heat.
- OPTIONAL STEP- Cook 4 of the sage leaves until slightly crispy and remove them. Set them aside.
- Add the grated garlic and cook for about 30 seconds.
- Slowly add in the finely chopped sage leaves, red chili flakes, coarse black pepper, and a pinch of bouillon.
- Mix it well and cook for about 30 seconds.
- Add the lemon juice and cook for about 30 more seconds.
- Pour the sauce over the cooked butternut squash ravioli.
- Use a silicone brush to slather the mixture over the ravioli.
- Top with grated parmesan cheese and fried sage leaves. Enjoy the pasta warm.
Nutrition
Easy Sauce for Butternut Squash Ravioli
Equipment
- Large Pot
- Butter Pot
- Silicone Brush or equivalent
- Wide serving platter
- Spatula for mixing
- Colander
- Grater
Ingredients
- 9 oz butternut squash ravioli
- 8 fresh sage leaves (4 of them chopped finely)
- 1 teaspoon fresh grated garlic
- 2 tbsp butter
- ½ teaspoon fresh lemon juice
- pinch bouillon powder or a cube that is crushed
- salt (add after tasting)
- crushed red pepper flakes
- coarse black pepper
Instructions
Butternut Squash Ravioli
- Cook the ravioli per packaged instructions with salt water.
- Strain and place the hot ravioli in a wide serving plate.
- Continue to make the butternut squash ravioli sauce.
Sauce for Butternut Squash Ravioli
- In a small butter pot, heat the butter on low heat.
- OPTIONAL STEP- Cook 4 of the sage leaves until slightly crispy and remove them. Set them aside.
- Add the grated garlic and cook for about 30 seconds.
- Slowly add in the finely chopped sage leaves, red chili flakes, coarse black pepper, and a pinch of bouillon.
- Mix it well and cook for about 30 seconds.
- Add the lemon juice and cook for about 30 more seconds.
- Pour the sauce over the cooked butternut squash ravioli.
- Use a silicone brush to slather the mixture over the ravioli.
- Top with grated parmesan cheese and fried sage leaves. Enjoy the pasta warm.
Nutrition
Recipe Courtesy of The Curry Mommy
This Indian Chicken Keema Taco Recipe is undeniably delicious!
Chicken Keema is a delicious Indian spiced ground meat recipe that comes together to make crispy or soft chicken keema tacos that are packed with flavor and fresh ingredients.
This is my ultimate Indian Taco Tuesday recipe. One that is on repeat month after month. It is perfect to meal prep and tastes great for gatherings!
Love keema? Give my fusion turkey keema a try with naan.
- Ingredients
- Instructions
- Substitutions
- Variations
- Storage
- More Mexican Inspired Recipes…
- Top Tips
- 📖 Recipe
- FAQ
- 💬 Community
Ingredients
Chicken Keema Ingredients
- ground chicken
- ginger, fresh and grated
- garlic, fresh and minced
- turmeric powder
- coriander powder
- garam masala
- onion, finely chopped, grated, or food processed
- beefsteak tomato, finely chopped
- tomato paste
- oil
- salt
- red chili powder
- chopped cilantro
- water
Indian Taco Ingredients
- keema
- hard taco shells or soft corn tortillas (stone ground corn is my favorite)
- onions, chopped
- cilantro, chopped
- jalapeno peppers, chopped
- shredded Mexican cheese
- salsa of choice (optional)
Instructions
Cook the chicken keema per recipe instructions.
Heat the taco shells and fill them with warm chicken keema + your favorite toppings such as lettuce, cheese, and onions.
Top with cilantro jalapeno sauce , sour cream, or enjoy as is.
Substitutions
- Chicken- ground turkey may be substituted but be sure to use extra oil and water since turkey can be dry.
- Taco Shells - Feel free to use roti or a tortilla of your choice.
Variations
- Grain Free- Use a shell that is made with cassava flour, almond flour, etc.
- Hard Tacos - use hard corn taco shells or equivalent
- Soft Tacos - use tortillas or roti
hard shell taco with indian chicken
Storage
The chicken kheema can refrigerate for up to 3 days or be placed in a freezer for up to 3 months.
More Mexican Inspired Recipes…
One of my favorite Mexican recipe on this site include fusion burritos , but be sure to check these recipes out too!
- Taco Bell Crunchwrap Supreme Recipe (copycat)
- How to Grill Juicy Chicken Breast Tex-Mex Style
- Easy Italian Quesadillas With Mushrooms and Jalapenos
- Chicken Spaghetti with Rotel
Top Tips
- Toast hard shells in the air fryer, oven or an open flame to get a crisp taste
- Heat soft corn tortillas in the microwave to get them warm and bendable
- Enjoy with a serving of cilantro jalapeno sauce.
📖 Recipe
Chicken Keema Tacos - An Indian Taco Recipe
Ingredients1x2x3x
Keema Chicken
- ▢ 1 lb ground chicken
- ▢ 1 tablespoon ginger, fresh and grated
- ▢ 1 tablespoon garlic, fresh and minced
- ▢ 1 teaspoon turmeric powder
- ▢ 2 tablespoon coriander powder
- ▢ 1-2 tablespoon garam masala
- ▢ 1 large onion, finely chopped, grated, or food processed
- ▢ 1 large beefsteak tomato, finely chopped
- ▢ 1 tablespoon tomato paste
- ▢ ½ cup water (optional but can help mince the meat better)
- ▢ oil
- ▢ salt
- ▢ red chili powder
Taco Ingredients
- ▢ ½ cup chopped cilantro
- ▢ ½ cup onion, chopped finely
- ▢ 1 cup shredded Mexican blend cheese
- ▢ 12 taco shells, hard or soft (I like Siete Brand grain free taco shells)
Instructions
Keema Chicken Instructions
- Heat pan on medium heat and add oil. Once hot add finely chopped onions and saute until golden brown.
- Once the onions have slightly browned add the tomatoes, garlic, ginger, garam masala, tomato paste, salt, coriander powder, some chopped cilantro (optional), and turmeric.
- Allow the mixture to cook for about 3-5 minutes. At this point you can use a hand blender and puree the mixture if you would like. Then add the chicken. SIDE NOTE: I like to mix the ground chicken to remove the “stringed” meat look before cooking.
- Using a spatula or a ground meat masher, begin to mash and mix the chicken with the tomato and onion mixture. TIP : flatten/squeeze the meat at the bottom of the pan while mixing if you do not have a meat masher. This will prevent the meat from bulking into large clumps.
- Continue to mix frequently for an additional 7-10 minutes on medium heat.
- Once all of the natural water has evaporated, cook for a few additional minutes so that the oil shines through.
Assemble the Tacos
- Toast the hard taco shells to bring out the crisp flavor by either placing them in an air fryer, toaster, or oven for 2-3 minutes at 350. 2. Warm soft corn tortillas in the microwave for 5 seconds per tortilla (timing may vary)
- Add keema to the taco and then top with your favorite ingredients.
- Drizzle jalapeno cilantro sauce (optional) and enjoy!
Notes
Nutrition
Yes! Use extra oil or butter and water when substituting with ground turkey.
It will help mince the better if that is the texture you prefer.
Mexican blend cheese is my favorite, but you can also try cojita cheese for a tangy flavor.
