Brown Butter Ravioli with Butternut Squash
Recipe from Two Peas and Their Pod
Brown Butter Ravioli with Butternut Squash is a simple, yet elegant fall dish. The flavors are incredible making it a great recipe to serve for special occasions or just because you are craving delicious food!
- 3 cups cubed butternut squash
- 1/2 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 8 tablespoons unsalted butter, cut into tablespoon pieces
- 6 large garlic cloves, chopped
- 16 fresh sage leaves
- 20 ounces refrigerated or frozen cheese ravioli
- 1/2 cup grated Pecorino Romano cheese, can use Parmesan
- Pinch of nutmeg optional
- Optional garnish: Chopped toasted pecans, and extra cheese, if desired
Preheat the oven to 400 degrees F.
Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and set aside.
Add the butter to a large skillet and melt it over medium-low heat, stirring constantly. Cook until the butter starts to foam and smells slightly nutty, this should take about 3 to 5 minutes. Turn off the heat and stir in the garlic and sage leaves. The hot brown butter will cook the garlic and sage leaves.
Bring a large pot of water to a boil. Salt the water generously and cook the ravioli according to package instructions. Drain the ravioli and add to the brown butter sauce. Add the cooked butternut squash and gently stir, being careful to not break up the squash and ravioli. Add the cheese and pinch of nutmeg, if using.
Transfer to a serving platter or individual plates and garnish with toasted nuts, if using. You can also garnish with additional cheese, if desired. Serve warm.
Calories: 527kcal | Carbohydrates: 48g | Protein: 18g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 488mg | Potassium: 266mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7942IU | Vitamin C: 16mg | Calcium: 151mg | Iron: 10mg