Butternut Squash Ravioli with Brown Butter and Sage

18 May

Happy Friday Everyone!

What’s everyone doing this weekend? For all the Canadians out there it is May long weekend, so we get Monday off of work! Wee. As I said yesterday, we are going camping this weekend and I’m really excited, 5pm can’t come soon enough!

I have another really easy recipe for you today, the recipe uses store bought ravioli, butter, sage and Parmesan…and that’s it! Easy peasy, people.

This is really simple but seriously, the taste is amazing. Brown butter is one of life’s little miracles. It tastes buttery (obviously,) rich, sweet and nutty and it will spend a moment on your lips and a lifetime on your hips. That’s okay though, I don’t mind a little junk in the trunk.

Top it with a little Parmesan cheese and this will change your life.

Butternut Squash Ravioli with Brown Butter and Sage:

Serves 4 as a first course or 2 as a main course

2 tbsp salt

1 lb storebought butternut squash ravioli

1/4 cup salted butter

2 tbsp chopped fresh sage

1/4 cup freshly grated Parmesan cheese

 

Bring a large pot of water to a boil and add the salt and ravioli. Cook as per the package directions.

In a saucepan, melt the butter over medium heat, add the sage and reduce the heat to low. Allow the butter to bubble up and brown, stirring occasionally. When the butter is a light golden brown color remove from the heat and set aside as it will continue to cook a bit from here.

When the ravioli is cooked, drain it off and add to the butter mixture. Toss to coat and then serve topped with some of the freshly grated Parmesan.

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