Butternut Squash Ravioli with Brown Butter Sage Sauce
This is the sort of dish that you can make after a long day at work (it can be made from start to finish in less than 20 minutes!!), but is bougie enough to serve at a dinner party. Although there are only four ingredients, each pairs perfectly with the others. Be sure to use European-style butter which has a higher percentage of fat!
Butternut Squash Ravioli with Brown Butter Sage Sauce
Ingredients
- 8 tablespoons 1 stick salted European butter
- Small handful sage leaves, about 12
- 1 pound butternut squash ravioli
- Toasted pine nuts, for garnish, optional
Instructions
- Bring a large pot of salted water to a boil.
- In a large, stainless-steel skillet, melt the butter, stirring constantly, over medium-high heat.
- Continue cooking, stirring constantly, until the milk solids of the butter turn light brown in color and it has a nutty aroma, for 2 to 3 minutes.
- Cut the heat, add the sage and stir to combine; let steep.
- Cook the ravioli in the boiling water according to the package directions, until al dente.
- Using a spider, transfer the ravioli to the brown butter sauce; don’t worry if some of the pasta water is transferred as well.
- Place the skillet over medium-high heat and cook, gently stirring, until the ravioli are coated with the sauce.
- Plate the ravioli, drizzle some of the butter sauce over the pasta and garnish with toasted pine nuts; serve immediately.
