Creamy Butternut Ravioli in 15 Min!
Butternut ravioli: master this quick and elegant dish with a nutty brown butter sage sauce. Ready in under 15 minutes, perfect for a cozy weeknight meal.
Ingredients
- 8-10 ounces butternut squash ravioli
- 1/2 cup (1 stick; 113g) unsalted butter (cubed)
- 15 fresh sage leaves
- 2 tablespoons (29ml) heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- Grated pecorino or parmesan cheese for serving
Instructions
- Boil the ravioli according to package directions until al dente; do not rinse.
- Melt butter in a skillet over medium heat, stirring until frothy and brown bits form (4-5 minutes). Add sage leaves to fry, then remove sage with a slotted spoon.
- Return brown butter to medium-low heat, whisk in cream, and simmer for 1-2 minutes. Stir in salt and pepper, adjusting seasoning to taste.
- Add cooked ravioli to the sauce and toss to coat. Serve with grated cheese and crispy sage.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.