Butternut Squash Ravioli with Brown Butter Sauce
Butternut Squash Ravioli with Brown Butter Sauce
Butternut Squash Ravioli with Brown Butter Sauce
Butternut Squash Ravioli with Brown Butter Sauce

Butternut Squash Ravioli with Brown Butter Sauce

David Venable

I love the taste of warm butternut squash ravioli in the fall. We made a quick brown-butter sauce to top the pre-made pasta which makes the dish seem entirely homemade.

Ingredients

  • 2 (9-oz) packages of pre-made butternut squash ravioli, cooked according to package directions
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 Tbsp chopped sage
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp chopped fresh parsley
  • 1/2 cup chopped walnuts, toasted

Directions

Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden-brown color, about 5–8 minutes. Add the cream and sage and simmer for about a minute.
Add Parmesan, salt, pepper, and parsley. Simmer for another minute, add raviolis, and let raviolis heat for a minute or two.
Plate and sprinkle with toasted walnuts.

Cook's Notes

Can't find butternut squash ravioli at your grocery store? Cheese, chicken, or wild mushroom ravioli will be a delicious substitute.

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