Butternut Squash Ravioli with Brown Butter Sage Recipe | Cooking with Styles

Melt 1 stick of butter in a pan over medium-high heat, cut into pieces for even melting.

Add fresh sage to the butter to make it crispy and brown.

Cook the butter for 2 to 3 minutes, paying close attention as the milk solids cook out and the butter turns brown.

Observe the butter as it becomes more oily and starts to brown, while the sage gets crispy.

Once the butter is browned, add garlic and remove from heat to create a garlic-infused brown butter sage sauce.

Boil a pot of heavily salted water for the ravioli.

Once boiling, add the butternut squash ravioli and reduce heat to a gentle boil, stirring gently to avoid breaking them.

Cook the ravioli for 3 to 4 minutes, being careful not to overcook them.

Strain the ravioli gently and return them to the pan with the brown butter sauce, tossing to combine.

Serve the ravioli in a bowl, ensuring to include the crispy sage from the sauce.

Top with freshly grated Parmesan and fresh cracked pepper, adding more cheese on the table for serving.

Equipment Needed

Spice Level:

Dietary

Allergens