Wednesday, August 13, 2008

Butternut Squash Ravioli with Sage Brown Butter Sauce

This is an easy recipe, yet it tastes gourmet...

I am going to let you in on a little secret. Making your own pasta dough is not worth it. It is very hard and time consuming. It takes a lot of practice to perfect. That is why you should buy it on the internet. Http://

This website is great. They also sell ready made ravioli, including butternut squash ravioli. It is quite good too. I bought the butternut squash ravioli from this website. If you would like to be more creative you can try your hand at making your own filing and just get the pasta sheets.

So here is the recipe:

11 oz. package of butternut squash ravioli from
3 tbsps. butter
8 fresh sage leaves (you can get this at Kroger)
1/2 lemon (optional--but worth it!)
Parmesan (or Romano or Asiago or Pecorino)
Salt and pepper to taste it.

1. Boil a pot of water (enough to cover the ravioli).

2 When it is boiling add the raviolis (frozen is fine).

3. Chop sage into bitsy pieces and set aside.

4. In a medium saucepan heat butter on medium. Cook the butter, stirring often until it turns kind of a brownish color. Remove from heat.

5. Add chopped sage to the butter sauce. Squeeze half the lemon in it too.

6. By this time the ravioli will probably be ready. Be careful not to over cook. Monitor the texture by breaking off a little snip here and there.

7. Mix the raviolis with the sauce.

8. Top with a little shaved pecorino or parmesan or romano or asiago.


1 comment:

Caton Walker said...

Butternut squash ravioli is one of my favorite things. Love it! I fully intend to poach this recipe. :)

BTW, if you want to try a ready-made version, I really like the Linda McCartney version that's sold in the frozen foods section at Whole Foods...