Butternut Squash Ravioli with Sage Brown Butter
Butternut Squash Ravioli with Sage Brown Butter is a quick Italian pasta dish: about 20 minutes from start to finish, for 4 servings. The main ingredients are butternut squash ravioli, butter and fresh sage. It is vegetarian. Each serving has about 460 calories and 14 g of protein.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
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Ingredients
For 4 servings
- 600 gbutternut squash ravioli
- 80 gbutter
- 16 leavesfresh sage
- 50 gParmesan
- 60 gwalnuts
- 1 tspblack pepper
Instructions
- Cook the butternut squash ravioli in a large pot of salted boiling water according to package directions. Drain gently, reserving half a cup of pasta water.
- Roughly chop the walnuts and toast them in a dry skillet over medium heat for 3 minutes until fragrant. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Once it foams and turns golden brown with a nutty aroma, add the fresh sage leaves and cook for 30 seconds until crispy.
- Gently place the ravioli in the brown butter and spoon the sauce over them. Add a splash of pasta water if needed. Serve topped with toasted walnuts, shaved Parmesan, and freshly cracked black pepper.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 14 g
- Fat
- 22 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- Diet: vegetarian
- In cookbook: Pasta Night
