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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, perfe

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

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

Method
 

  1. Boil the ravioli according to package directions until al dente; do not rinse.
  2. 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.
  3. 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.
  4. Add cooked ravioli to the sauce and toss to coat. Serve with grated cheese and crispy sage.

Notes

- Brown butter perfection: watch for the change in aroma, from sweet to nutty, and for the tiny golden-brown bits at the bottom of the pan. This is your cue to remove it from the heat.
- Don't rinse your pasta! The starches on the ravioli help the sauce cling better, ensuring every bite is coated in that delicious flavor.
- Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to revive the sauce.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.