Recipes
Ravioli with Brown Butter–Sage Sauce
4 servings
20 minutes total
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Ingredients
- 2 packages refrigerated butternut squash (or cheese) ravioli (8–9 oz)
- 2 tablespoons fresh Italian parsley
- 1 tablespoon fresh sage
- 3 tablespoons unsalted butter
- 8 oz cubed fresh butternut squash (or pumpkin)
- 1 cup half-and-half
- ¼ cup grated Parmesan cheese
- 2 tablespoons whipped cream cheese
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup chopped walnuts
Steps
- Cook pasta following package instructions; drain, reserving ½ cup pasta cooking water.
- Meanwhile, prepare sauce. Chop parsley and sage. Place butter and squash in large sauté pan on medium; cook and stir 3–4 minutes until squash begins to soften. Stir in half-and-half and sage; simmer 4 minutes.
- Stir in Parmesan cheese, cream cheese, salt, pepper, and parsley; simmer 1 minute. Stir in ravioli; cook 1 more minute. Stir in reserved pasta water until desired consistency. Sprinkle with walnuts; serve.
Amount per ¼ recipe serving: Calories 570, Total Fat 35g, Sat Fat 16g, Trans Fat 0g, Chol 105mg, Sodium 690mg, Total Carb 50g, Fiber 6g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 25%, Iron 10%, Potassium 6%