Butternut Squash Ravioli with Brown Butter and Sage
Butternut Squash Ravioli with Brown Butter and Sage
Servings
4
servings
Cook Mode
Keep the screen of your device on
Ingredients
1 (20-ounce) package refrigerated butternut squash ravioli
5 tablespoons butter
10 fresh sage leaves
1/3 cup chopped walnuts
1 garlic clove, thinly sliced
2 teaspoons maple syrup
1 teaspoon lemon juice
Pinch of ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup shaved Parmesan
1 cup baby arugula (optional)
Directions
- Bring a large pot of salted water to a boil.
- Melt the butter in a large skillet over medium heat. Add the sage and walnuts. Cook, swirling the pan often, for 3 to 4 minutes, until the butter foams, turns golden brown and smells nutty. Add the garlic for the last 30 seconds. Turn off the heat.
- Cook the ravioli according to the package, usually 3 to 4 minutes. Stir gently so they don’t stick. Save 1/2 cup of the cooking water, then drain carefully.
- Stir the maple syrup, lemon juice, nutmeg, salt and pepper into the brown butter. Add the ravioli and 2 to 3 tablespoons of the cooking water, and toss gently over low heat until coated.
- Plate the ravioli, spoon the crispy sage and walnuts on top, and finish with Parmesan and a handful of arugula, if using.
Like this recipe?
Follow @dinnerendeavor on Pinterest