This recipe is inspired by two things and two things only. Ease, and fall. Two great combinations that I think create great recipes. I literally use store bought raviolis from the grocery store. Of course, if you have the time and will power, you can roll up your sleeves and make your own. But for those that need a quick dinner on the table within the next 20 minutes, this is for you!
let’s talk ravioli
So, ravioli, everyone knows them, everyone loves them. Pockets of cheesy bliss, literal perfection. I used butternut squash because it’s what I had and it’s currently October so it was fitting. If it’s not fall, or you can’t find butternut squash filled, I think a mushroom ravioli would also be a great substitute. Let’s be honest though, you really can use any type you like. It’s super versatile and just really delicious.
the process
The process is super simple, anyone could do it. It’s butter, fresh cracked black pepper, and some sage. That’s it. Barely any ingredients but yield delicious results.
You first melt 1 tablespoon of butter in a saucepan and fry pieces of sage for about 4 minutes or until crisp and fragrant, careful not to burn. You then boil the ravioli, drain and set aside. In the same pan, brown some butter, add some pepper, then return ravioli and garnish with fried sage. A you’re done!
[recipe title= “Butternut Squash Ravioli with Brown Butter and Sage” servings=”2″ time=”20 mins” difficulty=”easy”]
Super easy, super delicious you have to make this. It’s a staple for crisp fall day or a lazy night.
[recipe-ingredients]
– 1/2 pound Butternut Squash Ravioli
– 4 tablespoons salted butter
– 7 or 8 sage leaves
– Kosher salt and freshly ground black pepper
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[recipe-directions]
1. Melt 1 tablespoon of the butter in a saucepan over medium heat, add sage leaves once melted and let crisp up about 4 minutes. Careful not to let burn. Remove fried leaves on a paper towel to drain and sprinkle with kosher salt.
2. Once sage is fried, add water to pot (no need to clean from butter, this adds flavor). Cook raviolis according to package instructions. Once cooked, drain.
4. Melt the rest of the butter in the pan and let brown, about 5 minutes over medium heat. Allow it to get a nutty flavor, and golden hue. It can burn easily so don’t walk away! Once browned, crack in some pepper to taste. Return ravioli to pan and completely coat in butter.
5. Remove from pan and serve. Top with fried sage. Enjoy!
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[recipe-notes]
Tips & Tricks: I like to roast some random veggies from my fridge that need to be used up just with olive oil, salt, pepper, and maybe Italian seasoning, then top the ravioli with the veggies before serving. This makes it more of a meal and filling. I also like to top with parmesan cheese and toasted walnuts. Lots of great ways to bulk up this meal, or it’s also perfectly delicious as is!
[/recipe-notes]
[/recipe]
