Butternut Squash Ravioli with Sage Butter

Name: Butternut Squash Ravioli with Sage Butter
Cuisine: European, Mediterranean, Italian
Ingredients: 16 ounces butternut squash ravioli; ½ cup unsalted butter (1 stick); 2 tablespoons fresh sage, half minced half whole leaves; ½ cup heavy whipping cream; ½ cup chicken or vegetable broth; ½ teaspoon lemon juice; ¼ cup freshly grated parmesan; coarse salt; fresh ground black pepper; 3-4 extra fresh sage leaves for garnish if desired

5 steps

Updated at: Thu, 17 Aug 2023 03:02:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2436.1 kcal (122%)

Total Fat167 g (239%)

Carbs199.4 g (77%)

Sugars36.2 g (40%)

Protein50.1 g (100%)

Sodium3525.5 mg (176%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

16 ouncesbutternut squash ravioli

½ cupunsalted butter

2 tablespoonsfresh sage

half minced half whole leaves

½ cupheavy whipping cream

½ cupchicken broth

or vegetable

½ teaspoonlemon juice

¼ cupparmesan

freshly grated

coarse salt

fresh ground black pepper

3fresh sage leaves

extra, for garnish if desired

Instructions

Step 1

Cook butternut squash ravioli according to box instructions. Drain. While cooking ravioli, melt butter in a large, preferably light colored, skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking.

Step 2

After about 5 minutes, the butter will start to foam up. Add the minced sage and continuing stirring and swirling the pot. Golden brown flecks, milk solids, should start to form on the bottom of the pan. Continue stirring to make sure these don't stick and burn.

Step 3

When the butter is nutty in aroma and golden brown in color with plenty of flecks, about 2 more minutes, remove from heat and cool for 2 minutes.

Step 4

Slowly pour the broth and whisk frequently, as the butter will foam up, until completely incorporated. Repeat this process with the cream. Be careful of splatter!

Step 5

Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste. Stir in the cooked ravioli. Garnish with extra parmesan cheese and fried sage if desired.