Sweet Sage Cream Sauce (without the Sage!)

Sweet Sage Cream Sauce (without the Sage!)

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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."
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20 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  1. 13 Ratings

Most helpful positive review

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

Most helpful critical review

Nice flavor, just not intended for pasta.

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.

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...

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...

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.

Nice flavor, just not intended for pasta.

Followed the recipe and I loved it! Easy to make with ingredients I typically have in the kitchen. Went perfectly over some butternut squash ravioli.

This was good, it is pretty sweet but it pairs well with butternut squash. I followed the recipe except I did add some dried sage & I used skim milk and then thickened the sauce with cornstarch....

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