Butternut Squash Ravioli in Brown Butter Sage Sauce
Ingredients
- For the Butternut Squash Ravioli Filling
- 2 cups roasted butternut squash (from fresh or pre-cooked)
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- For the Ravioli
- 1 package fresh or frozen cheese ravioli
- or
- Homemade pasta dough (4 cups flour, 4 eggs, pinch of salt)
- For the Brown Butter Sage Sauce
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves
- Salt and pepper to taste
- Optional: zest of 1 lemon
- Optional: 1 tablespoon chopped walnuts or pecans
- Optional: 1–2 tablespoons pasta water
- Garnish
- Extra parmesan cheese
- Cracked black pepper
Instructions
- Prepare the ravioli filling by combining roasted squash, ricotta, parmesan, seasonings, and nutmeg.
- Assemble ravioli using store-bought or homemade dough.
- Cook ravioli in salted boiling water until they float.
- In a skillet, brown the butter until nutty and aromatic.
- Add sage leaves and let them crisp.
- Toss cooked ravioli in the brown butter and season.
- Plate and garnish with parmesan and pepper.