Butternut Squash Ravioli in Browned Butter Sauce
Print Recipe
4.67 from 6 votes

Butternut Squash Ravioli in Browned Butter

The ravioli cooked up perfectly al dente with the sweetness of the butternut squash followed by the richness of the butter and crunchy pecans and chewy cranberries. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: veggies, weight watchers
Method: Boil
Skill Level: Intermediate
Servings: 4
Calories: 175kcal
Author: Marilyn


  • 1/2 lb package fresh or frozen butternut squash ravioli about 24 ravioli
  • 4 Tbsp salted butter
  • 1/4 cup dried cranberries roughly chopped
  • 1/4 cup pecans roughly chopped
  • 2 sprigs fresh thyme leaves removed and chopped
  • Sea salt & black pepper to taste
  • 4 tsp parmesan cheese as topping optional.


  • Prepare ravioli according to the packaged instructions salting the water.
  • While the ravioli cook, melt the butter in a large nonstick skillet over medium heat. Add the cranberries and pecans cooking until the butter browns, about 3 minutes. Stir in thyme and remove from heat.
  • Drain ravioli and place them on a paper towel to drain any excess water. Toss in the browned butter cranberry pecan sauce. Season to taste with salt and pepper.
  • Divide into 4 bowls, top with parmesan if using and enjoy!
  • Makes 4 large servings, 7 points each


©MARILYN'S TREATS. All images are copyright protected.


Serving: 1g | Calories: 175kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18.9g | Saturated Fat: 8.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 281mg | Potassium: 0mg | Fiber: 2g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg