ALMOST AL DENTE SWEET POTATO BROWN BUTTER RAVIOLI

SKIP TO RECIPE

Fall flavors hit differently, and this cozy pasta is living proof. I originally fell in love with Brown Butter Ravioli with Butternut Squash (a simple and elegant fall dish that pairs nutty brown butter, roasted squash, ravioli, sage, and crunchy nuts) from Two Peas & Their Pod — and thought, “What if I made it even more autumn-me?” 👩‍🍳🍂

So I swapped the butternut squash for sweet potatoes and the pecans for roasted glazed cashews, and wow — it still feels comforting, warm, and restaurant-level delicious.

Why this twist works

Sweet potatoes add:

✨ natural sweetness

✨ soft texture

✨ cozy, fall vibes

Roasted glazed cashews bring:

✨ a salty-sweet crunch

✨ buttery richness

✨ a fun twist on the original pecans

It’s still that rich, nutty, browned-butter experience you love — but with a slightly sweeter, smoother vibe.

---

🛒 Ingredients

Ravioli Dish

• 20 oz refrigerated or frozen cheese ravioli

• 3 cups cubed sweet potatoes (peeled & about 1/2-inch cubes)

• ½ tablespoon olive oil

• Kosher salt & freshly cracked black pepper

Brown Butter Sauce

• 8 tablespoons unsalted butter (cut into cubes)

• 6 large garlic cloves, chopped

• 16 fresh sage leaves

Extras & Garnish

• ½ cup grated Pecorino Romano or Parmesan

• Pinch of nutmeg (optional, but yummy)

• ½ cup roasted glazed cashews, rough chopped

👩‍🍳 Instructions (Step by Step)

1)

Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).

2. On a large baking sheet, toss cubed sweet potatoes with olive oil, salt, and pepper.

3. Spread in a single layer and roast for 25–30 minutes until tender with just-golden edges.

👉 Like with butternut squash, roasting softens the sweet potatoes and brings out natural sugars that pair beautifully with brown butter. 

2)

Make the Brown Butter Sage Sauce

1. Heat a large skillet over medium-low heat.

2. Add the butter cubes and stir as they melt.

3. Cook for 3–5 minutes until the butter foams, turns golden brown, and smells nutty.

   
   

   • Watch carefully — you want brown, not burnt.

   
   

4. Remove from heat and stir in the garlic and sage leaves so they crisp slightly in the hot butter.

Brown butter is the heart of this dish — rich, cozy, and irresistible. 

3)

Cook the Ravioli

1. Bring a large pot of salted boiling water to a boil.

2. Add the ravioli and cook according to package instructions.

3. Drain gently (don’t break them!) and set aside.

4)

Bring It All Together

1. Add the cooked ravioli and roasted sweet potatoes to the pan with the brown butter sauce.

2. Gently toss to coat everything in that golden, nutty goodness.

3. Sprinkle in grated cheese and nutmeg (if you like subtle warmth).

4. Top with roasted glazed cashews for sweet, buttery crunch.

🍽️ Serve & Enjoy

Dish it out while it’s warm and gooey. The contrast of silky ravioli, buttery sauce, sweet roasted chunks, and crunchy cashews is just chef’s kiss. Pair it with a crisp green salad or warm bread, and you’ve got an elegant meal that feels fancy but comes together easily.

💡 Tips & Variations

• Ravioli swaps: Cheese ravioli is classic, but try spinach or mushroom for another mood.

• Nut twist: If you’re feeling adventurous, try honey-glazed pecans or candied almonds instead of cashews.

• Sage boost: Fresh sage is key — don’t substitute dried if you can help it.