Butternut Squash Ravioli with Brown Butter Sage Sauce
Nutty brown butter, fresh sage, and Parmesan turn store-bought butternut squash ravioli into a cozy dinner in about 20 minutes. Serves 6 for dinner or 8 to 10 as a side dish.
Servings: 6 people
Calories: 153kcal
Ingredients
- 2 pkgs Fresh butternut squash ravioli (about 8 oz each)
- ½ cup Salted butter
- 15 Fresh sage leaves Chopped
- ¼ cup Parmesan cheese finely grated
- ½ cup Reserved pasta water you'll use a few tablespoons of it
Instructions
- Add the butter to a large sauté pan over medium heat. Let it melt, swirling the pan occasionally, until it turns a light amber color, smells nutty, and you see brown bits forming on the bottom, 7 to 10 minutes. Put a pot of water on to boil while the butter cooks.
- While the butter finishes browning, cook the ravioli according to the package directions. Scoop out about ½ cup of the cooking water, then lift the ravioli out with a spider or slotted spoon.
- Add the chopped sage to the browned butter and let it fry for 1 to 2 minutes, until fragrant.
- Add the ravioli and a few tablespoons of pasta water to the pan and gently toss until silky and well coated. Sprinkle with the Parmesan, garnish with the fresh sage leaves if you like, and serve immediately.
Notes
- Seasoning the sauce: Taste the sauce and add salt if needed. This is especially important if you use unsalted butter.
- Servings: Two packages feed 6 people for dinner or 8 to 10 as a side dish.
- Garnish: Reserve some sage leaves and sprinkle them over the finished dish.
- Change the pasta: No butternut squash ravioli? Use another flavor, or try my brown butter sage gnocchi.
Nutrition
Calories: 153kcal | Carbohydrates: 0.3g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 190mg | Potassium: 9mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 505IU | Calcium: 55mg | Iron: 0.1mg
