Butternut Squash and Sage Ravioli with Brown Butter

• 12 oz fresh butternut squash and sage ravioli
• 6 tbsp unsalted butter
• 12 fresh sage leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 In a large skillet, melt 4 tablespoons of butter over medium heat until it turns a golden brown, swirling occasionally.
3. 3 Add sage leaves to the brown butter and cook until crispy, about 1 minute.
4. 4 Remove from heat and set aside.
5. 5 In the boiling water, cook ravioli according to package instructions until al dente.
6. 6 Reserve 1/2 cup of pasta water, then drain ravioli.
7. 7 Toss ravioli in the skillet with the brown butter sauce, adding pasta water as needed to create a silky sauce.
8. 8 Season with salt and pepper to taste.
9. 9 In a separate small pan, heat olive oil and sauté remaining sage leaves until crispy.
10. 10 Drizzle remaining 2 tablespoons of butter over the ravioli.
11. 11 Top with grated Parmesan and crispy sage leaves.
12. 12 Serve immediately.

Equipment

• Large pot
• Skillet
• Tongs

Variations

• Add sautéed mushrooms or crispy pancetta for extra flavor.

Substitutions

• If fresh ravioli isn't available, frozen ravioli can be used, adjusting cook time accordingly.

Pairings

• A glass of crisp white wine like Pinot Grigio complements this dish beautifully.

Nutrition

Tips

• Fresh ravioli cooks quickly, so have your sauce ready to go.
• Reserve pasta water is key for adjusting sauce consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or broth.

Freezing: Not recommended due to the delicate nature of the ravioli and sauce.

Serving Suggestions

• Pair with a simple green salad or roasted vegetables for a complete meal.

FAQ