Butternut Squash Ravioli with Brown Butter & Sage

1. 1

   Bring a large pot of water to a boil and add the salt and ravioli.

2. 2

   Cook as per the package directions.

3. 3

   In a saucepan, melt the butter over medium heat; add the sage and reduce the heat to low.

4. 4

   Allow the butter to bubble up and brown, stirring occasionally.

5. 5

   When the butter is a light golden brown color, remove from the heat and set aside as it will continue to cook a bit from here.

6. 6

   When the ravioli is cooked, drain it off and add to the butter mixture.

7. 7

   Toss to coat and then serve topped with some of the freshly grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.