Butternut Squash Ravioli with a Butter Sage Sauce and Parmesan Cheese
Servings 2 - 3
Equipment
- Large pot
- Large skillet
Ingredients
- 1 package of butternut squash ravioli cooked per instructions, reserving ¼ cup of cooking water
- 3 tbsp of butter
- 3-4 fresh sage leaves
- Sea salt and freshly cracked pepper to taste (optional)
- Parmesan cheese freshly grated
Instructions
- Prepare the ravioli in a large pot of well-salted boiling water according to the instructions, then drain well, reserving ¼ cup of the cooking water.
- Melt the butter in a large skillet over medium heat. Add the sage leaves, sea salt, and freshly cracked pepper, if desired.
- Once the butter starts to brown and the sage leaves wither, gently add the ravioli to the skillet and toss to coat the ravioli evenly with the butter sauce, adding some pasta water if needed.
- Serve immediately, topped with Parmesan cheese. Enjoy.