Ravioli with Butternut Squash And Sage
Discover the perfect fall comfort food with this Ravioli with Butternut Squash and Sage recipe! 
Creamy ravioli pairs beautifully with roasted butternut squash, fresh sage, and a buttery sauce for an elegant yet simple dish. Whether you’re hosting a dinner party or craving a cozy meal, this recipe is sure to impress. Watch now for step-by-step instructions and tips to elevate your pasta night! #RavioliRecipe #ButternutSquash #EasyPastaDishes
Creamy ravioli pairs beautifully with roasted butternut squash, fresh sage, and a buttery sauce for an elegant yet simple dish. Whether you’re hosting a dinner party or craving a cozy meal, this recipe is sure to impress. Watch now for step-by-step instructions and tips to elevate your pasta night! #RavioliRecipe #ButternutSquash #EasyPastaDishesServings: 4
Ingredients
- 32 approx. 2 lbs. cheese ravioli, frozen
- 1, 10- ounce package frozen butternut squash
- 1 stick unsalted butter
- 8-10 sage leaves
- Pecorino Romano cheese grated
- Honey
- Kosher salt
Instructions
- Note: your sauce will be done at the same time as your ravioli.
- Place the frozen squash in the microwave and cook for half the recommended time.
- Bring a large pot of water to boil over high heat. Once boiling, add one tablespoon of kosher salt to the water. Add your ravioli and cook to package directions.
- Simultaneously, heat a large skillet over medium high heat. Add in the stick of butter and brown for 3 minutes. Now, add in your sage leaves, butternut squash and ¾ teaspoon kosher salt. Cook an additional 2-3 minutes.
- Strain the ravioli directly into the butter and sage sauce. Add a bit of your pasta water as needed to create more sauce.
- Sprinkle with cheese and drizzle with honey. Enjoy!