Ravioli With Roasted Squash and Sage Brown Butter

1. 1

   Heat oven to 475.

2. 2

   Toss squash with oil on a baking sheet with sides; spread in an even layer.

3. 3

   Roast 25 minutes, tossing once or twice, or until browned on edges and tender.

4. 4

   While squash roasts, bring a large pot of salted water to a boil.

5. 5

   Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3-5 minutes or according to package directions, until tender.

6. 6

   Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.

7. 7

   While pasta is cooking, melt butter in a skillet over low to medium heat.

8. 8

   Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp.

9. 9

   Watch carefully, as it will change from golden to burned very quickly.

10. 10

    To serve, arrange 5 ravioli on each plate and top with roasted squash and parmesan.

11. 11

    Spoon brown butter and sage leaves over each serving and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.