Recipe for Butternut Squash Ravioli with Brown Butter & Sage
Take your butternut squash ravioli up a notch with a mouthwatering brown butter and crispy sage sauce. Just sauté some fresh sage leaves until they get nice and crispy in the browned butter, then pour this amazing blend over your perfectly cooked ravioli. The rich, nutty goodness of that browned butter, combined with the earthy, herby charm of sage, will turn your meal into something you won't soon forget.
Ingredients
- 1 Package Pasta Travola's Butternut Squash & Smokey Mozzarella Ravioli
- 1/4 cup Butter - Salted
- 1/4 cup Pistachios - Chopped
- 8 Sage Leaves - Fresh
- 2 Garlic Cloves - Minced
- 1/2 cup Romano Cheese
- 1/2 cup Spinach
- 1/4 cup White Wine
- Salt & Pepper to taste.
Instructions
- Begin by bringing a large pot to a boil. Once boiling add your ravioli and cook for 6 minutes or per package instructions
- In a pan set to medium add your butter. Once melted add in your garlic and pistachios. Let cook for 1-2 minutes.
- Add in your sage leaves and spinach, stir and cook for about a minute.
- Add your white wine and let cook for a few minutes. Your sauce will look kind of sad. Don't panic.
- Once your pasta is cooked, remove about 1/2 cup of water for your sauce. Add your pasta, pasta water, and romano cheese to your pan and stir until your ravioli are evenly coated.
- Serve and enjoy!
Nutrition
Calories: 498kcalCarbohydrates: 56gProtein: 21gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 63mgSodium: 873mgPotassium: 179mgFiber: 4gSugar: 11gVitamin A: 581IUVitamin C: 3mgCalcium: 258mgIron: 10mg
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