Squash Ravioli with Brown Butter Sage Sauce

Name: Squash Ravioli with Brown Butter Sage Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: One package DeLaurenti Butternut Squash Ravioli; 8 tablespoons (one stick) of unsalted butter, cut into squares; 12 sage leaves; ½ cup toasted hazelnuts, roughly chopped; Grated Parmigiano Reggiano, to taste; 2 tablespoons kosher salt

6 steps

Prep:10minCook:10min

Our Butternut Squash Ravioli are made locally and delivered fresh to the store. Prepared with fresh, oven-roasted butternut squash, sautéed onions and a touch of Parmigiano Reggiano, these delicate ravioli are best served in a simple brown butter and sage sauce. Toasted hazelnuts add texture, and their flavor combines remarkably well with the nutty fragrance of the brown butter. The dish is a star, so it needs only simple accompaniments like a salad and a side of crusty bread. Best of all, you can prepare it in little more than the time it takes to boil a pot of water. We pair this recipe with a Cabernet Franc, like 2019 Constant Crush Cabernet Franc.

Updated at: Thu, 17 Aug 2023 12:55:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories480.4 kcal (24%)

Total Fat38.9 g (56%)

Carbs28.5 g (11%)

Sugars5 g (6%)

Protein8.9 g (18%)

Sodium3092.1 mg (155%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 packagebutternut squash ravioli

8 tablespoonsunsalted butter

cut into squares

12sage leaves

½ cuphazelnuts

toasted, roughly chopped

parmigiano reggiano

grated, to taste

2 tablespoonskosher salt

Instructions

Step 1

In a medium pot, bring 6 quarts of water to a boil with 2 tablespoons kosher salt.

Pot

Step 2

In a medium saucepan over medium heat, melt the butter until it begins to brown, but not burn, about 1 to 2 minutes. Be sure to swirl the pan, so the butter melts evenly.

Step 3

Once the butter begins to brown, add the sage leaves and continue to swirl the butter until the sage crisps, about 15 seconds. Remove from the heat.

Step 4

Gently slide the ravioli into the boiling water and cook until done, about 4 to 5 minutes. Using a slotted spoon, remove the ravioli and add them to the medium saucepan with your browned butter.

Step 5

Swirl and then swirl some more. A key to this delicious dish is thoroughly coating the ravioli in the sauce.

Step 6

Portion the ravioli into 4 bowls, sprinkle toasted hazelnuts on top, and give your ravioli a good grating of Parmigiano Reggiano.

View on DeLaurenti Food & Wine

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