Ravioli with Butternut Squash And Sage
Ravioli with Butternut Squash And Sage
Ingredients
Method
- 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!
Video
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Let us know how it was!Why this recipe works: flavors and technique
This dish pairs a nutty, browned-butter base with sweet, earthy butternut squash and aromatic sage. Browning the butter develops caramelized, toasty notes that complement the squash’s natural sweetness; Pecorino Romano contributes a sharp, salty tang to cut richness, and a light drizzle of honey brightens the overall flavor by balancing salt and fat. Together these elements create a balanced bite with contrasting sweet, salty, and savory tones.
Why the squash is microwaved first
Partially thawing frozen butternut squash shortens the time it needs in the skillet and reduces the cold water that can cool the butter or cause steaming. Slightly thawed squash sautés more readily, which helps it pick up some caramelization during the brief final cook time rather than just steaming.
Watch Dr. J Make Ravioli with Butternut Squash And Sage
Watch Dr. J make Ravioli with Butternut Squash And Sage and see how it comes together.
