Butternut Squash Ravioli with a Butter Sage Sauce and Parmesan Cheese

I have been so busy getting ready for the upcoming holiday that I haven’t had much time to cook big meals. I recently found this butternut squash ravioli at Trader Joe’s, and made this easy butternut squash ravioli with a butter-sage sauce and Parmesan cheese. We all loved this easy ravioli recipe and thought it paired nicely with a huge, loaded Caesar salad and some crusty bread. Simple, decadent, and so delicious.

Butternut Squash Ravioli with a Butter Sage Sauce and Parmesan Cheese

Ingredients:

• 1 package of butternut squash ravioli, cooked per instructions, reserving ¼ cup of cooking water
• 3 tablespoons of butter
• 3-4 fresh sage leaves
• Sea salt and freshly cracked pepper, to taste (optional)
• Parmesan cheese, freshly grated

How to Make Butternut Squash Ravioli with a Butter Sage Sauce and Parmesan Cheese

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.

 

Butternut Squash Ravioli with a Butter Sage Sauce and Parmesan Cheese

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Main

Cuisine: Italian

Servings: 2 - 3

Author: Pam - For the Love of Cooking

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.

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