Each year I anxiously await the Butternut Squash Ravioli from Costco. It is so delicious prepared with this recipe OR cooked according to package directions and served with Lingonberry Jam (from Ikea).
This recipe was divine and I added about a cup of chopped cooked chicken to the recipe for extra protein. Adding a protein is strictly optional, but I thought it was very good.
Butternut Squash Ravioli with Brown Butter Sage Sauce
INGREDIENTS:
- 2 9 oz butternut squash ravioli (2 packages 18 oz total)
- 6 tablespoon salted butter cut into tbsps
- 1 tablespoon fresh sage julienned and packed
- ½ cup parmigiano grated
- ¼ cup reserved pasta water
- flaky salt
- fresh cracked pepper
DIRECTIONS:
- Prepare butternut squash according to the box/bag – usually boiled or 4 minutes. Making sure to save some pasta water for later.
- While that’s boiling, start the brown butter sauce.
- Add 6 tablespoon of salted butter to a medium sized nonstick pan over medium heat.
- Continue cooking and stirring while the butter bubbles and begins to darken.
- Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.
- Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.
- Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.
Recipe from GrilledCheeseSocial
Fork Lore 