Description
Butternut Squash Ravioli with Brown Butter Sauce
Ingredients
1 lb store-bought or homemade butternut squash ravioli
4 tbsp unsalted butter
2 tbsp olive oil
1 cup cubed butternut squash
¼ cup pecans, roughly chopped
1 tsp fresh sage, chopped (plus extra leaves for garnish)
1 tsp fresh thyme leaves
Salt and pepper to taste
Directions
Cook the Ravioli: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
Sauté the Squash: Heat olive oil in a large skillet over medium heat. Add cubed butternut squash and cook until golden and tender (about 7-10 minutes). Remove from skillet and set aside.
Make the Brown Butter Sauce: In the same skillet, melt butter over medium heat until it begins to foam. Add chopped sage and thyme, cooking until the butter turns golden brown and fragrant (about 2-3 minutes).
Combine Everything: Add the cooked ravioli and sautéed butternut squash to the skillet, tossing gently to coat in the sauce. Season with salt and pepper.
Finish with Pecans: Sprinkle the chopped pecans on top and let them warm for 1 minute.
Garnish and Serve: Transfer to a serving dish, garnish with fresh sage leaves, and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~320 kcal per serving
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