Description
A delightful pasta dish featuring homemade butternut squash ravioli tossed in a rich brown butter sauce, garnished with sage and parmesan.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 package (about 12 oz) fresh or frozen ravioli (store-bought or homemade)
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves
- Grated parmesan cheese, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until tender.
- Once roasted, let the squash cool slightly, then blend or mash until smooth. Set aside.
- If using store-bought ravioli, cook according to package instructions. If making homemade ravioli, fill them with the prepared butternut squash puree.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 5-7 minutes.
- Add the cooked ravioli to the skillet and gently toss to coat in the brown butter.
- Serve immediately, garnished with grated parmesan cheese.
Notes
- You can add a splash of cream to the brown butter sauce for extra richness.
- Feel free to add toasted walnuts or pecans for added texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 60
Keywords: butternut squash ravioli, brown butter ravioli, homemade ravioli, fall recipe, Italian pasta dish, vegetarian pasta