Butternut Squash Ravioli in a Brown Butter Sage Cream Sauce
Fall is here! I love the summer time, but I will be honest… I get really lazy in the cooking department. It’s all about what is fast and easy since we generally spend our days outside either at the beach or the pool, and we aren’t really tied down to a schedule. I do a lot of pasta primavera and meats on the grill. But with cooler weather setting in and leaves crunching under my feet, I suddenly have renewed desire to produce massive amounts of delicious hot food at dinner time.
One of my fall favorites is butternut squash. Whoever decided first to put it in a ravioli is a genius in my book- and possibly even deserves to be sainted. I buy them at either our local green market, or a ravioli specialty store that’s about 15 minutes from us. They aren’t hard to find if you know where to look. (You may even be able to find them in some grocery stores.) Here is an EASY sauce that will have your family licking their plates clean and begging for more. It’s not the healthiest sauce, but a little bit goes a long way, and if you have it every once in a while it is WELL worth the indulgence.
You can also serve it as an appetizer. That way you get a taste of it, but not a whole rich meal. Personally, I like the meal. But that’s just me.
1-2 Dozen Butternut squash ravioli- for large ravioli 4-6 per adult is plenty and children 2-3
1/2 Cup (1 stick) salted butter
2 Tbsp chopped fresh sage leaves
2 Tbsp heavy cream
Salt and pepper to taste
1/2 cup toasted pecans (optional)
STEP 1: Prepare butternut squash ravioli as directed on package
STEP 2: In a large saute pan over medium heat, melt the butter and toss in the sage. Cook until butter is lightly brown- not burned.
STEP 3: Whisk in the heavy cream. Season with salt and pepper and pour over the ravioli.
STEP 4: Garnish with toasted pecans, if using.
Heaven on a plate.