Butternut Squash Ravioli with Brown Butter Sauce and Pecans
A warm and comforting dish combining the sweetness of butternut squash ravioli with the nutty flavor of brown butter and toasted pecans.
Ingredients
Pasta and Sauce
- 1 package store-bought butternut squash ravioli (or homemade) Use fresh or frozen, according to preference.
- 1/2 cup unsalted butter For browning.
- 1/2 cup pecans, chopped Can substitute with walnuts.
- 2 cloves garlic, minced Optional for added flavor.
- 1/4 cup fresh sage leaves Optional; can substitute with other herbs like thyme.
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley for garnish (optional)
Instructions
Cooking the Ravioli
- Cook the ravioli according to package instructions. Drain and set aside.
Making the Brown Butter Sauce
- In a large skillet, melt the unsalted butter over medium heat. Let it cook until it begins to brown, about 5-7 minutes, stirring frequently to prevent burning.
- Add the chopped pecans to the brown butter and cook for another 2-3 minutes until they are toasty. If using, add the minced garlic and sage leaves and cook for an additional minute.
- Add the cooked ravioli to the skillet and gently toss to coat them in the brown butter sauce.
- Season with salt and pepper to taste.
Serving
- Serve immediately, topped with grated Parmesan cheese and fresh parsley if desired.
Notes
Be careful when browning the butter. If desired, add crushed red pepper flakes for heat. Can switch out ravioli for other types or add veggies like spinach or kale.