A couple of weeks ago (whew am I behind in blogging!) I went down South to visit my parents. Before heading back home, I stopped off at Whole Foods to pick up something quick and easy for dinner. I settled on the butternut squash and already knew I’d want it with a browned butter sage sauce I’d heard so much about.
A quick Google led me to a list of recipes and I picked the one that looked super easy. That’s how I roll. After 3 hours in a car with a 3-year-old, I was not in the mood for something lengthy! This didn’t disappoint and I’m really glad that I doubled the recipe, since my husband and I are pigs. We ate it all. That’s how good it was. I’ll include the single version though. And since no stores near me sell butternut squash ravioli, I guess I’ll just have to ask Santa to bring me a pasta attachment for my mixer (affectionately known as Sir Mix a Lot) so I can make my own. Hear that, Santa? Seriously though, this recipe is GREAT and it’s so dang easy. Winner!
Butternut Squash Ravioli with Browned Butter Sage Sauce
Recipe adapted from: Emeril Live
1 pkg butternut squash ravioli, cooked in boiling water just until it floats up.
1 stick butter
12 fresh sage leaves
Parmesan cheese, cooked and crumbled bacon and chopped walnuts for serving (optional)
In a large skillet, melt the butter then add the sage leaves. Cook over medium heat (to med-low), stirring until the butter turns brown. Remove from heat and toss with the ravioli. Top with freshly shredded Parmesan cheese, bacon crumbles and chopped walnuts, if desired.