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Ravioli with Sausage and Butternut Squash
with side salad

Active: 40 minTotal: 40 min

With butternut squash roasted ahead of time, you won't believe how quickly this elegant meal comes together. Crisp fresh sage leaves in oil to start the dish with herb flavor and then crumble the leaves over top at the end.
Smarts: Use any type of ravioli you like but be sure that it complements the flavors of the dish - a basic cheese ravioli will work well or grab a version that includes squash for even more fall flavor.



Ravioli with Sausage and Butternut Squash:
  • Shallots - 2 cloves, diced
  • Cheese, parmesan - 2 oz, grated
  • Ravioli, any type - 16 oz
  • Oil, cooking - 2 Tbsp
  • Sage, fresh - 8 leaves
  • Italian sausage, loose and raw - 8 oz
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 1 cup
  • Roasted Butternut Squash (leftover from Tuesday) - ~3 cups
Balsamic Arugula Salad with Apple:
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Apples - 1, chopped
  • Arugula - 6 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Shallots / Cheese - (If prepping right before cooking, get water for ravioli heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)
  3. Apples - Chop apples.


  1. Bring a large stockpot of salted water to a boil. When water is boiling, add ravioli and boil according to package directions. Drain.
  2. While ravioli is boiling, heat cooking oil in a large saute pan over medium heat. Add sage leaves and cook on both sides until they stop sizzling and are very crisp, ~ 6 minutes total. Use a slotted spoon to remove sage leaves and set them aside.
  3. To remaining oil in pan, add shallots and saute until tender, ~2 minutes.
  4. Add sausage and saute, breaking it apart until cooked through, 6 to 8 minutes.
  5. Stir in flour until no dry spots remain.
  6. Add stock and bring to a simmer. Simmer until a creamy sauce forms, ~2 minutes.
  7. Stir in butternut squash until heated through. Add ravioli and toss to combine.
  8. In a large serving bowl, combine apples and arugula. Add vinaigrette until dressed to your liking.
  9. Crumble crispy sage over ravioli and top with cheese. Enjoy pasta with salad on the side.

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This meal has 31 reviews

Very tasty, and a good use of butternut squash. Really useful to make the squash ahead of time.

By: Jessica
Posted: Dec 26, 2019
Diet: Paleo

Made this twice around the holidays, and it was a huge hit both times! Prepping the butternut squash ahead of time sped things up significantly.

By: Lauren
Posted: Dec 17, 2019
Diet: Vegetarian

This was quick and easy once the butternut squash is cooked, and really tasty!

By: Marin
Posted: Dec 09, 2019
Diet: Original

I used egg noodles instead and no parm to make this dairy free. It was fantastic!

By: Shannon
Posted: Nov 25, 2019
Diet: Original

This dish was crying out for a cream sauce to tie it all together.

By: Rebecca
Posted: Nov 24, 2019
Diet: Original

I didn't really care for this one. It's not bad, but the flavors just didn't seem to work together.

By: Chelsea
Posted: Nov 23, 2019
Diet: Original