Description
This easy sage brown butter sauce pairs perfectly with butternut squash ravioli for a rich, restaurant-quality meal ready in just 25 minutes.
Ingredients
- 16 ounces butternut squash ravioli (such as Trader Joe’s)
- ½ cup walnuts, roughly chopped
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- ¼ teaspoon kosher salt, plus additional for cooking the pasta
- ¼ teaspoon apple cider vinegar
- ¼ cup freshly grated Parmesan cheese, plus additional for serving
Instructions
- Bring a large pot of well-salted water to a boil. Cook the ravioli just below al dente, according to package instructions. It will finish cooking in the sauce.
- While the water heats, place the walnuts in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring often, until fragrant. Immediately transfer to a bowl to stop cooking.
- Wipe out any walnut dust from the skillet using a paper towel. Set a paper towel-lined plate near the stove.
- Cut butter into four pieces and add to the skillet over medium-high heat. Once nearly melted, add sage leaves and cook 1 to 2 minutes until crisp. Transfer sage to the paper towel-lined plate using a slotted spoon.
- Continue heating the butter, whisking constantly to scrape up the browning bits. Once it smells nutty and the solids resemble the color of a pecan, remove from heat.
- Whisk in salt and apple cider vinegar (the butter will sizzle).
- Using a mesh strainer or slotted spoon, transfer cooked ravioli directly into the skillet with the butter sauce. Let some pasta water cling to the ravioli.
- Gently stir to coat the ravioli in sauce. Sprinkle with Parmesan, toasted walnuts, and crispy sage leaves.
- Serve immediately with additional Parmesan as desired.
Notes
- Nutritional values will vary depending on the brand of ravioli used.
- To store: Refrigerate leftovers in an airtight container for 3 to 4 days.
- To reheat: Warm gently in a skillet over medium heat or microwave.
- Don’t overcook the ravioli—finish it in the sauce for best texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 360mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 112mg
