Butternut Squash Ravioli
This Butternut Squash Ravioli recipe is the perfect meal for fall. Brown butter, fresh herbs, and Parmesan makes this pasta dish so yummy!
- 10 oz butternut squash ravioli
- 6 tbsp unsalted butter
- 4 whole fresh sage leaves
- 1 tsp chopped fresh thyme
- Freshly grated Parmesan ￼
Start off by cooking 10 ounces of butternut squash ravioli and a pot of boiling salted water￼. Cook on high heat until the ravioli float to the top of the pot. Then for the cooked ravioli into a colander to drain all the water out. Then place the ravioli back into the pot. ￼￼￼￼
￼￼In a small saucepan Brown 6 tablespoons of unsalted butter over medium heat. Careful not to burn the butter. You want to heat it just until the butter becomes a medium amber color.
￼Then add 4 fresh sage leaves and 1 teaspoon of chopped fresh thyme. Then give it a quick stir.
Now pour the brown butter and herb mixture over the cooked ravioli. Toss to combine and serve hot with a garnish of grated Parmesan cheese. ￼￼￼￼￼￼￼
Calories: 779kcal | Carbohydrates: 59g | Protein: 21g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 168mg | Sodium: 879mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1112IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 15mg