Sweet butternut squash is a classic combo with toasty brown butter and fragrant fried sage. But in ravioli form, it couldn’t be easier to slide into a pan sauce and get dinner on the table.
Contains: milk, eggs, tree nuts, wheat.
What You Get
Butternut squash ravioli
Chopped, toasted almonds
What You'll Need
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Bring a pot of salted water to a boil. Set the ravioli by the stove, but don’t add them yet. (They cook quickly). Pick a handful of the sage leaves and toss the stems.
In a wide skillet over medium heat, melt ¼ cup butter. Add the sage, turn to coat, and fry until dark and fragrant, about 1 minute. Using a spoon or tongs, transfer the sage to a plate lined with paper towels. Leave the brown butter in the pan but remove from the heat.
Add the ravioli to the pot of boiling water and cook until they float to the top, 5 minutes or according to package instructions. Using a slotted spoon, transfer them to the pan with the brown butter, along with ¼ cup of the pasta water. Return the pan to low heat, and toss gently to coat and let the sauce thicken, 2 minutes.
Heap the ravioli in bowls, dollop with the ricotta, and season the ricotta with salt. Sprinkle with the almonds, crispy sage, and Parmesan cheese, if using. Grind with pepper and serve warm.