Butternut Squash Ravioli with Brown Butter and Sage

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 57 days ago, viewed by 75
yield2 portionstotal time20m

Sweet butternut squash ravioli with brown butter, sage and pepitas.

What you will need

2 cloves Garlic

8 oz. Butternut Squash Ravioli

2 Tbsp Pepitas

3 Tbsp Unsalted Butter

6 large leaves of Sage

1/2 cup Shaved Parmesan

Salt, as needed

(Nutritional facts 173 calories, 12.9 g fat, 10.65 g carbohydrates, 6.04 g protein, 32 mg cholesterol, 546 mg sodium)

How to cook

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Gather the ingredients.

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Peel the garlic cloves and crush or grate to a fine paste.

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parallel with the stem. Slice as thin as possible.

Pick about 5 or 6 medium-sized leaves of Sage. Group them and roll them up parallel with the stem. Slice as thin as possible.

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 on the package (probably 5-8 minutes). Ravioli are a little bit difficult because you can't as easily just taste one to check if it's done. But, you can generally tell by the look and feel of the pasta if it is ready.

Bring a pot of salted water to a boil. Add the ravioli and cook as directed on the package (probably 5-8 minutes). Ravioli are a little bit difficult because you can't as easily just taste one to check if it's done. But, you can generally tell by the look and feel of the pasta if it is ready.

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Strain the ravioli and set aside while you finish the sauce.

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asier to see when the butter begins to brown.

Add the butter to a steel sautรจe pan over medium heat. Steel will make it easier to see when the butter begins to brown.

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e pepitas.

As the butter heats up it will begin to foam. This is a good time to add the pepitas.

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e brown particles forming. This browning will give the butter a warmer, nutty flavor.

Continue heating the butter, stirring frequently. You will start to see some brown particles forming. This browning will give the butter a warmer, nutty flavor.

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garlic.

When the brown bits are clearly visible throughout the butter, stir in the garlic.

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After the garlic is added, quickly toss in the sage.

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 from heat.

And then, shortly after the sage, add the cooked ravioli and remove the pan from heat.

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Arrange the ravioli on a platter and spoon the browned butter over the top.

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