Butternut Squash Ravioli with a sage-infused brown butter sauce

Updated at: Thu, 14 Sep 2023 16:33:45 GMT

Step 1

In a large pan, add the butter on medium heat until browned. Add in minced garlic mid way to let it infuse.

Step 2

Once fragrant (around 3 mins), put heat to low and add the sage leaves.

Step 3

Ensure the leaves are placed flat, touching the pan and spaced apart. Cool until crispy (10-15 mins), switching sides if needed.

Step 4

Once crispy, remove the leaves (shake off excess butter) and keep aside in a bowl or on a paper towel.

Step 5

In the same pan, turn to medium heat and add the wine, followed by the leeks, apple and potato cubes + pepper and thyme.

Step 6

Stir often and cook until apples are softened and most of the liquid is soaked. Set aside once done.

Step 7

Bring a large pot of salted water to a boil on medium high heat.

Step 8

Once boiling, add in frozen butternut squash ravioli and cook as per instructions. Make sure ravioli don’t stick to each other.

Step 9

Once cooked (ravioli should float to the top), drain ravioli using a colander.

Step 10

Preheat oven to

Step 11

In a bowl, mix maple syrup, cayenne pepper and cinnamon together. Then, mix in whole pecans thoroughly.

Step 12

On a baking sheet with parchment paper, spread out the coated pecans evenly. Ensure the pieces are separated.

Step 13

Bake in oven for

Step 14

Once cooled, chop the glazed pecans into small bits.

Step 15

Add the ravioli into a large bowl. Mix in the leek/apple sauce.

Step 16

Mix in chopped glazed pecans and parmesan.

Step 17

Top with crispy sage leaves and crumbles of feta.

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