Nutty brown butter, infused with fresh sage, is tossed with store-bought butternut squash ravioli in this ridiculously simple fall dish.
Serves 4
Ingredients
1 (1 lb.) package of store-bought butternut squash ravioli
6 Tbsp salted butter, cut up
12 to 16 fresh sage leaves, larger leaves torn
1/4 cup pine nuts
grated Pecorino Romano cheese, for serving
Directions
Place the butter In a large skillet over medium-low heat. While waiting for the butter to melt, wash and thoroughly dry the sage. Toast the pine nuts in a small dry skillet over medium-high heat until golden. Bring another large pot of salted water to boil for the ravioli.
Once the butter is melted, add the sage leaves. Continue to cook another 12 to 15 minutes, until the milk solids separate and brown bits form, swirling the pan occasionally. When the bits are deep brown (not burnt!), remove the pan from the heat.
Cook the ravioli in the boiling water according to package directions, then transfer the cooked ravioli to the skillet with the brown butter and sage. Gently toss to coat.
Top with grated Pecorino Romano and the toasted pine nuts. Serve immediately.
Visuals
Beautiful and earthy sage leaves.
As soon as the butter has melted, add the sage leaves to the skillet.
As the butter continues to cook, the milk solids will separate as it starts to foam.
About 10 minutes later, you'll have these nutty brown bits. It's ready for the ravioli!
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