Butternut Squash Ravioli Sauce
User Reviews
0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
650 kcal
-
Course
Main Course, Dinner
Butternut Squash Ravioli Sauce
Report
This easy sage brown butter sauce recipe is the best sauce for butternut squash ravioli! Pair with storebought ravioli for a restaurant quality meal.
Share:
Ingredients
- 16 ounces butternut squash ravioli I use Trader Joe's
- ½ cup walnuts roughly chopped
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- ¼ teaspoon kosher salt plus additional for cooking the pasta
- ¼ teaspoon apple cider vinegar
- ¼ cup freshly grated Parmesan cheese plus additional for serving
Instructions
- Bring a large pot of well salted water to a boil. Cook the ravioli to just below al dente according to package instructions. It will cook a bit more in the butter sauce, so leave yourself some wiggle room.
- While the water boils, place the walnuts in a wide, dry skillet (I like stainless steal, ceramic, or another light-colored skillet for this recipe because it's later to watch the butter brown later on). Heat over medium heat, stirring often, until the walnuts smell toasty, about 3 to 5 minutes. DO NOT WALK AWAY. I'm telling you, nuts love to burn. Immediately transfer to a bowl to stop their cooking.
- With a paper towel, carefully wipe out any remaining walnut "dust." Set a paper towel-lined plate near the stove.
- Cut the butter into 4 pieces. Add to the skillet and heat over medium-high heat. Once the butter is almost melted, add the sage leaves and cook for 1 to 2 minutes, until they are crisp. With a slotted spoon, transfer the sage to the paper towel-lined plate.
- Grab a whisk. Continue heating the butter, whisking constantly to scrape up the toasty brown bits that will start collecting on the bottom. Be careful, the butter spatters. As soon as the butter smells nutty and some of the solids are the color of a pecan, remove it from the heat.
- Whisk in the salt and cider vinegar (the butter will sizzle and hiss).
- With a handled mesh strainer or spider (or a large slotted spoon) scoop the ravioli from the boiling water right into the skillet, gently shaking each spoonful so you don't flood the butter with pasta water. Don't worry if some of the water is clinging to it, this will actually help with the sauce. Gently stir to coat the ravioli with the butter, then sprinkle with the Parmesan, walnuts, and fried sage. Serve immediately, with additional Parmesan to taste.
Notes
- The nutritional information will vary depending on the brand of ravioli you use.
- TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days.
- TO REHEAT: Warm the ravioli and sauce in a skillet over medium heat or in the microwave.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
650kcal
(33%)
Carbohydrates
50g
(17%)
Protein
21g
(42%)
Fat
42g
(65%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
112mg
(37%)
Potassium
81mg
(2%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
582IU
(12%)
Vitamin C
0.2mg
(0%)
Calcium
97mg
(10%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 650kcal | 33% |
| Carbohydrates | 50g | 17% |
| Protein | 21g | 42% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Potassium | 81mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
Get the Recipe Roasted Butternut Squash Ravioli with Brown Butter Poppy Seed Sauce
American
5.0
(3 reviews)
