Roasted Butternut Squash Ravioli with Sage Brown Butter and Toasted Pecans
 
 
Roasted butternut squash ravioli with sage brown butter and toasted pecans is an indulgent fall dish that is as perfect for weeknight eating as it is for special occasions!
Yield: 4 servings
Ingredients
  • 2 tbsp olive oil
  • 1.5 lb butternut or other winter squash, peeled, seeded, and cut into 1-inch cubes
  • salt, to taste
  • 2 (12 oz) packages butternut squash ravioli
  • 8 tbsp butter
  • 8-10 sage leaves
  • ⅓ cup pecans, toasted and chopped
  • ½ cup parmesan cheese, plus more for serving
Instructions
  1. Heat oven to 400F.
  2. In a large bowl, toss together the olive oil, squash cubes, and salt to taste. Spread on a parchment-lined baking sheet and roast for 20 minutes or until the squash is tender and starting to caramelize. Set aside.
  3. Meanwhile, bring a large pot of salted water to a boil. Once water is boiling, add ravioli and cook until al dente, according to package directions. Drain, reserving ½ cup of the pasta cooking water, and set aside.
  4. Melt the butter in a medium saucepan over medium heat. Once melted, add the sage leaves to the pan. Continue to cook until the sage is crispy and the butter is a deep amber color. Remove from the heat.
  5. In a large serving bowl, toss the ravioli with the sage brown butter sauce and parmesan cheese. Add the pasta cooking water a bit at a time as needed to melt the cheese and ensure the sauce coats all of the pasta. Divide the pasta among serving bowls. Top with the roasted squash, pecans, and a sprinkling of parmesan cheese just before serving.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/12/roasted-butternut-squash-ravioli-with-sage-brown-butter-and-toasted-pecans.html