This recipe is for a sweet 'sage' cream sauce that we serve over butternut squash ravioli. This sauce has a unique taste that we first tried at a local Italian restaurant. This is our version of their sage cream sauce (even though we don't use sage in our recipe). It is basically all the sweetest tastes of Thanksgiving in a ravioli dish. If you prefer a thinner sauce, add a little more cream.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter with the cooking oil in a saucepan over medium heat. Mix the rosemary, thyme, and flour into the butter mixture; cook and stir until smooth, bubbling, and turns a light tan color, 10 to 15 minutes.

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  • Stir the heavy cream into the flour mixture a little at a time, allowing each addition to incorporate fully before adding more. Stir the nutmeg, cinnamon, brown sugar, salt, and pepper into the cream mixture; cook and stir until smooth.

Nutrition Facts

334 calories; 33.8 g total fat; 110 mg cholesterol; 61 mg sodium. 7.3 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2014
I must say...I did make a few changes and wow! I did add 1/2 tsp. sage as others suggested (if you like it which I do); I took others' suggestion and only added 1 tsp. brown sugar instead of 1 tbsp. and used 1 c. skim milk plus 1/2-2/3 c. half and half. For the finishing touch I thought "wow I have a bottle of whiskey just sitting there I wonder how that would be??" So I added 1/4 c. whiskey....Let me tell you that was the best way to finish this sauce!! Terrific! We served it on Trader Joe's Butternut Squash ravioli with grilled chicken breasts and fresh butternut squash chunks. Amazing!! Read More
(9)

Most helpful critical review

Rating: 3 stars
02/25/2012
Nice flavor just not intended for pasta. Read More
(1)
28 Ratings
  • 5 star values: 12
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/21/2014
I must say...I did make a few changes and wow! I did add 1/2 tsp. sage as others suggested (if you like it which I do); I took others' suggestion and only added 1 tsp. brown sugar instead of 1 tbsp. and used 1 c. skim milk plus 1/2-2/3 c. half and half. For the finishing touch I thought "wow I have a bottle of whiskey just sitting there I wonder how that would be??" So I added 1/4 c. whiskey....Let me tell you that was the best way to finish this sauce!! Terrific! We served it on Trader Joe's Butternut Squash ravioli with grilled chicken breasts and fresh butternut squash chunks. Amazing!! Read More
(9)
Rating: 5 stars
05/21/2014
I must say...I did make a few changes and wow! I did add 1/2 tsp. sage as others suggested (if you like it which I do); I took others' suggestion and only added 1 tsp. brown sugar instead of 1 tbsp. and used 1 c. skim milk plus 1/2-2/3 c. half and half. For the finishing touch I thought "wow I have a bottle of whiskey just sitting there I wonder how that would be??" So I added 1/4 c. whiskey....Let me tell you that was the best way to finish this sauce!! Terrific! We served it on Trader Joe's Butternut Squash ravioli with grilled chicken breasts and fresh butternut squash chunks. Amazing!! Read More
(9)
Rating: 4 stars
12/15/2011
very sweet and rich but goes well with pumpkin or squash ravioli Read More
(6)
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Rating: 5 stars
02/20/2012
I omitted the oil used soy milk instead of cream and omitted the brown sugar. This was great on beet raviolis! I can't wait to top other kinds of pasta with this sauce! Read More
(5)
Rating: 4 stars
11/05/2012
Very good. A little too thick though. Would use more milk next time. Served it over Trader Joes honey roasted pumpkin ravioli. Yum! Perfect meal on a cool fall night. Read More
(4)
Rating: 4 stars
09/28/2013
I added the sage anyway and used skim milk that I thickened with a little cornstarch instead of flour. I know it sounds kinda strange but it worked and less fat. It had a very nice taste and was wonderful on our squash ravioli. I also omitted the oil. Read More
(2)
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Rating: 5 stars
02/26/2016
This recipe works... but note the variations. variation 1: just do the ingredients in the first column: butter oil thyme rosemary flour. This is actually what i was hoping for... and i should have stopped and scooped some of the sauce out for my dinner here but i kept on with the recipe. Version 2: add the creme this had me concerned because first it thickened up almost into a paste... but then once i got to a certain point of creme ( 1 full cup?) it turned back into a fluid sauce. I only had 1 cup of creme in my fridge so i didn't use the full 1 1/2 cups in the recipe. This also tasted great and had more body than version one. I DID scoop some of this out and save but it was enough for 3 ravioli. Version 3: i added in the final ingredients... nutmeg cinnamon brown sugar. (no salt or pepper as i don't use them often anyways). After taste testing i thought it was good but not the sauce i was hoping for. Too sweet for my more hearty craving (although it would be great for a sweet craving). However once I put it on the raviolis it actually worked GREAT!!! All three variations are delicious Personally I'll probably stick with v1 or v2 depending on whether I feel like eating a light or heavy sauce and only use v3 around the holidays Read More
(2)
Rating: 4 stars
02/25/2012
This was great with our homemade acorn squash ravioli. It was quite thick and next time I would add more cream or milk. I also added walnuts to the dish as a final touch. Read More
(1)
Rating: 3 stars
02/25/2012
Nice flavor just not intended for pasta. Read More
(1)
Rating: 4 stars
11/13/2013
Delicious but cut sugar by 1/2 and added chicken broth as well as sage for flavor. Read More
(1)