Description
Elevate your dinner table with this sophisticated yet approachable fall-inspired dish. Sweet, oven-roasted butternut squash meets tender cheese-filled ravioli in a silky, nutty brown butter sauce infused with aromatic fresh sage and savory garlic. It is the perfect blend of cozy comfort food and restaurant-quality elegance that is surprisingly quick to prepare for a busy weeknight or a special gathering.
Ingredients
3 cups butternut squash, cubed
1/2 tablespoon olive oil
Kosher salt and black pepper to taste
8 tablespoons unsalted butter
6 large garlic cloves, finely chopped
16 fresh sage leaves
20 ounces refrigerated or frozen cheese ravioli
1/2 cup grated Pecorino Romano or Parmesan cheese
Pinch of nutmeg
Optional: Chopped toasted pecans for garnish
Instructions
Preheat oven to 400 degrees Fahrenheit.
Spread cubed squash on a rimmed baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25 to 30 minutes until tender.
Bring a large pot of salted water to a boil and cook ravioli according to package instructions; drain, reserving a small amount of pasta water.
In a large skillet, melt the butter over medium heat, swirling continuously until it foams and turns golden brown with a nutty aroma.
Add the chopped garlic and fresh sage leaves to the skillet, cooking for about 1 minute until fragrant.
Carefully add the cooked ravioli and roasted squash to the skillet, tossing gently to coat in the brown butter sauce.
Add a splash of reserved pasta water if needed to emulsify the sauce.
Finish with a pinch of nutmeg and garnish with grated cheese and toasted pecans if desired.
Notes
Ensure the butter is not left over the heat too long once brown, as it can burn quickly. Use high-quality refrigerated ravioli for the best texture. This dish is best served immediately while the butter sauce is warm and silky.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg