Tuesday, September 28, 2010

Butternut Squash Ravioli with Sage Brown Butter Sauce

Friday night Gimpy and I decided to stay in.  I did a crazy 2 hour Zumba class with the girls, and arrived home sweaty, exhausted, and ready to pass out from hunger.  Gimpy had been sick, and we had my nephew's 3rd birthday very early the next morning, so it seemed like a good idea.

I had gotten some delicious frozen butternut squash ravioli, and made sage brown butter sauce.

Sage Brown Butter Sauce
4 Tbsp Butter
8 Fresh Sage Leaves

Heat the butter over medium heat until it begins to brown.  When it begins to turn brown, about 8 minutes, I added 8 sage leaves and continued to cook for 2 more minutes.

Meanwhile, cook the ravioli until tender poofs.  The important thing to remember when cooking ravioli is to bring the water to a rolling boil, but then turn the heat down and cook them when the water is medium heat.  Also, salt the water liberally.  This is the only time you can flavor the pasta!

Pull the sage leaves out of the butter sauce and pour it on top of the ravioli.  Top with parmesan cheese and garnish with fresh sage leaves.


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