Sweet Sage Cream Sauce (without the Sage!)

Sweet Sage Cream Sauce (without the Sage!)

mlaulun 0

"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."

Ingredients 20 m {{adjustedServings}} servings 334 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
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Reviews 11

  1. 13 Ratings


very sweet and rich, but goes well with pumpkin or squash ravioli


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!


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.