Roasted Butternut Squash Ravioli with Sage-Pecan Brown Butter Sauce


Back...
  • Prep Time: N/A
  • Cooking Time: N/A

Roasted Butternut Squash Ravioli with Sage-Pecan Brown Butter Sauce

6.00 | 3 votes | Rate it!
Share
Posted by Cooking Mama at 11/30/1999 00:00 | 1 comments | Last voted on 03/10/2010 03:05

Directions:

1. Bring a large pot of water to boil for ravioli. Salt the water once it is boiling.
2. Add the ravioli and cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
3. Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
4. In the meantime, in a large sauté pan, melt the butter. You will need to keep close to it, to make sure your butter doesn’t scorch. Let the butter cook and bubble until it starts to turn auburn and smell nutty.
5. Once your butter browns, take it off the heat and add the sage, pecans and cranberries. The sage will start to sizzle. That’s a good thing! Set it aside. Season to taste with salt and pepper, if needed.
6. When the ravioli are done, take them out with a slotted spoon and place them in a large serving bowl making sure they are all separated.
7. Pour sauce over the ravioli and top with grated parmigiano reggiano.

Ingredients:

1 package of Cucina Fresca Roasted Butternut Squash Ravioli
1 stick of salted butter (approx. 1/2 cup)
8-10 large fresh sage leaves
1/4 cup pecans, roughly chopped (chopped hazelnuts also would work fine)
1/4 cup dried cranberries (optional)
Parmigiano Reggiano, for serving

Serves:

N/A 		 
Flag as inappropriate