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Ravioli with Browned Butter and Butternut Squash
Total Time
20 mins
 
Servings: 4
Ingredients
  • 3 cups cubed butternut squash
  • 1 lb cheese squash, or mushroom ravioli
  • 6 tbsp unsalted butter
  • ¼ cup sage leaves
  • ¼ cup chopped walnuts
  • ½ tsp Salt
  • ½ tsp pepper
  • ½ cup reserved pasta water
  • 2 tbsp parmesan
Instructions
  1. Preheat oven to 400 degrees. Spread butternut squash on a baking tray, season with salt and pepper to taste. Bake for 20 minutes or until browned.
  2. Boil water for ravioli, add a drizzle of olive oil and a pinch of salt. Add ravioli, lower heat to a medium boil and cook 5-7 minutes or until tender. Do not cook too long or ravioli will start to fall apart.
  3. To make the browned butter sauce, heat a skillet on medium heat, add in all of the butter and let it melt. Stir melted butter around and add in the sage leaves, tearing about half of them into smaller pieces. The leaves will begin to fry.

  4. Add in the walnuts, salt, and pepper. Continue stirring and when the sage and butter have both browned, add in the ½ cup of pasta water. This should create a nice consistency to coat the ravioli with.

  5. Toss the ravioli and squash into the skillet to combine. Season with the parmesan.