Saturday, September 4, 2010

Butternut Squash Ravioli with Brown Butter and Sage

For the first time in a long time I didn't feel like cooking. I went around the corner to try and pick something up that I could warm up and eat quickly. I stumbled upon this Butternut Squash Ravioli and immediately wanted to make it with a brown butter and sage sauce. I'm aware that this recipe is not good for you, but what the hell, it's god damn tasty and everyone deserves a little indulgence once in awhile. This is a super easy dish to make and took me maybe 12 minutes from start to finish. Add a salad and you have a complete meal.

Butternut Squash Ravioli with Brown Butter and Sage

1 package of butternut squash ravioli
4 tbsp butter
7 whole sage leafs
salt, pepper, a pinch of nutmeg
Parmesan cheese and pine nuts for sprinkling on top

Bring a pot of water to boil and salt heavily (grab a fist full of salt and add it to the water). Boil pasta till they float and are almost cooked, about 6 minutes.

While pasta is boiling, take a saute pan and melt the butter and the sage leafs. Keep an eye on the butter and make sure it starts to brown but not burn. When the pasta is almost cooked take it out of the boiling water with a slotted spoon and add directly to the pan. Cook the rest of the pasta in the brown butter and sage for a few minutes and coat all the pasta, season with the salt, pepper and nutmeg. Add a little bit of the pasta water if you would like more sauce. Serve with a sprig of fresh sage, freshly graded Parmesan cheese and pine nuts. Enjoy!

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