I have been wanting to make this butternut squash with sage for a while and now that I am deep into fall cooking I knew it had to be a the top of the list. This is an east weeknight dinner, whereby yes the ravioli is already done for you, all you have to do is boil it and whip up the browned butter. My whole family enjoyed this meal and I it has been requested that I make it again soon. Enjoy!
Butternut Squash Ravioli with Sage
Ingredients
- 3 Bags Butternut Squash Ravioli
- 2 Tbsp walnuts
- 3 stick butter
- sage
- 1 Tbsp Saba, I use Giusti
- freshly cracked sea salt
- freshly cracked black pepper
- grana padano
Prepare
- First, bring a large pot of 6 cups of water to a boil. Boil the ravioli, one package at a time making sure they don’t stik to the bottom of the pot you are using and plate as you go.
- Once done, drain all of the remaining water from the pan.
- Heat 3 sticks of butter, walnuts, sage, and 1 Tbsp saba to medium heat. Stir until butter start to brown and have a caramel-like smell.
- Off the heat, and using a Tablespoon, pour about 2 Tbsp of browned butter, walnuts and sage leaves all over plated ravioli. Top with freshly cracked sea salt and black pepper, and enjoy!
