Sunday, December 4, 2011

Butternut Squash Ravioli with Brown Sugar Walnut Sage Butter

16 ounces Butternut Squash Ravioli
3/4 cup walnuts, pieces
2 tablespoons butter
1/4 cup brown sugar
3/4 teaspoon salt
pinch cayenne pepper
1 tablespoon sage, fresh, or 1 tsp dried
2 tablespoons cream


1. Prepare pasta as directed.

2. Sauce: Using a large wide saucepan or skillet, toast walnuts on medium heat until just fragrant and beginning to color. Reduce heat to low, add butter and stir. Add brown sugar, salt, cayenne and sage. Stir until butter is completely melted. Whisk in cream, and cooked ravioli and enjoy.

Notes: Have all ingredients together as this comes together quickly.

1 comment:

  1. Had this again last night for dinner. It was yummy! I tried something new this time... I added some dried cranberries to the sauce.

    BTW, if you have never tried butternut squash ravioli... I get mine from Costco. It is only there seasonally, fall-winter. It comes in a big 2 pack, and I always stick it in the freezer for an easy meal on a busy day.

    I didn't have any cream, so I just added a little (less) milk instead. The sauce was more runny due to the lack of fat... but the cranberries soaked up the extra liquid a bit, so it was fine.