Butternut Squash Ravioli with Sage & Brown Butter

This recipe uses store-bought ravioli for a quick and easy weeknight meal 

I've been traveling a lot for work, and the days that I am here, I've been so busy that it's tough to spend a lot of time making dinner when I get home. On those nights, I often take some store-bought help to whip up quick meals that require minimal clean up. One of my favorite semi-homemade meals is butternut squash ravioli with sage and brown butter sauce. I take frozen ravioli from the store and then whip up a quick sage brown butter to toss it with after it cooks. It only takes about 10 minutes to make but it tastes delicious. Add a nice side salad or roasted green veg and you have a well-balanced dinner that's faster and healthier than take-out.


Related Recipes:
- Butternut Squash Ravioli with Spinach & Pine Nuts
- Pumpkin & Pancetta Baked Pasta
- Tortellini Borbellini


Butternut Squash Ravioli with Sage & Brown Butter Sauce:

• Bring a large pot of water just to a boil and add in 8 oz. fresh or frozen butternut squash ravioli.
• Cook according to package instructions.
• Meanwhile, meat 3 tbsp. salted butter in a skillet. Allow to foam, then brown and smell nutty.
• Add in 8 fresh sage leaves and let crisp for 1-2 minutes.
• Immediately add in the ravioli and 2-3 tbsp. pasta cooking water.
• Toss together for a minute until the ravioli is coated in the sauce.
• Divide onto plates and sprinkle with grated parmesan cheese.

Serves two