Butternut Squash & Pecan Ravioli with Brown Butter Sage Sauce

Ingredients

Ravioli – 1 lb butternut squash ravioli
Butter – ½ cup (1 stick) unsalted
Fresh Sage – 8–10 leaves
Pecans – ½ cup, chopped and lightly toasted
Parmesan or Grana Padano – ½ cup, shaved or grated
Salt & Pepper – to taste
Optional Garnish: drizzle of honey or balsamic glaze

Servings

4

Directions

Cook the Ravioli

Bring a large pot of salted water to a boil.
Add ravioli and cook until just al dente (about 3–4 minutes for fresh pasta). Reserve ¼ cup pasta water.

Make the Brown Butter Sage Sauce

In a large skillet, melt the butter over medium heat.
Add sage leaves and cook until the butter foams and turns golden brown, and the sage crisps (2–3 minutes).
Remove sage leaves for garnish, leaving the browned butter in the pan.

Toss & Finish

Add the cooked ravioli to the skillet with a splash of reserved pasta water. Toss to coat in the brown butter.
Stir in the toasted pecans and season with salt and pepper.

Plate

Arrange ravioli on plates, spooning over extra brown butter sauce.
Garnish with crispy sage leaves, shaved Parmesan, and an optional drizzle of honey or balsamic for a sweet finish.

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Ferraro Items

Butternut Squash Ravioli - Ferraro# 2108838

Butter - Ferraro# 0920163

Sage - Ferraro# 4900109

Pecans - Ferraro# 120137

Shaved Parmesan - Ferraro# 0800163

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Bon Appétit!