Butternut Squash Ravioli is the perfect fall or winter dish, especially when accompanied by brown butter, fried sage and hazelnuts.
The best part is you’ll need less than 30 minutes to make it and it’ll taste like it was made in a 5-star kitchen!
Pasta filled with soft pillows of pureed butternut and ricotta bathing in nutty, salt brown butter and topped with crispy sage, and toasty hazelnuts. Do I need to say more?
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Makes: for 2 people
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
1 large package butternut squash ravioli
15-20 small “baby” leaves fresh sage (the small leaves are the most tender!)
1/3 cup hazelnuts (or substitute crushed pistachios)
6 tablespoons salted butter
Finely grated Parmigiano-Reggiano (or sub parmesan)
To toast hazelnuts: In a 375-degree oven, roast hazelnuts for 10-14 minutes until the skins are dark brown. Let nuts cool enough to handle. Use your fingers to loosen and remove skins from nuts. Place toasted skinless nuts in a plastic bag. Seal the bag and use the bottom of a water glass to smash nuts, chopping them into a coarse chop. Set chopped nuts aside.
Boil ravioli according to package’s instructions (usually until raviolis float!). While raviolis are boiling, add butter to a pan over medium high heat. Butter will melt and start to bubble (after about 2-3 minutes) and then the bubbles will subside. Turn heat to medium-low. Move the pan in a circular motion to keep the butter “active” in the pan and brown butter evenly. Keep moving the pan until butter turns mahogany brown (may be 1-2 minutes after the bubbles subside depending on how hot your pan is). Turn heat off and add sage leaves immediately. Sage will bubble and “fry” (crisp up).
Spoon sage butter over ravioli. Top with crushed hazelnuts and grated parm.
The Steps with Video
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