Mushroom Ravioli, Squash and Browned Sage Butter
Heat and eat with a mushroom ravioli, cooked squash and a sage-infused brown butter. Even squash naysayers will be tempted by this restaurant quality meal.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 2
- Category: Dinner
- Cuisine: Italian, American
- 2 cups cooked squash, Acorn, Butternut, Hubbard, Kabocha or canned pumpkin
- 1 package mushroom ravioli (cheese ravioli is a fine substitute)
- 1/4 cup pasta water
- pinch nutmeg
- 4 tablespoons butter
- 12 sage leaves
- Parmesan cheese
- Cook the squash by placing the whole squash on a silicon-lined baking sheet in a 375°F oven. Cook 60 minutes or until squash is soft and the sides buckle. Remove from oven, allow to cool.
- Cut squash, peel off skin, remove seeds. Scoop the pulp into freezer-safe containers and remove as much air as possible. Thaw before cooking.
- Cook ravioli according to package directions. Drain, but keep back some water.
- Add defrosted squash to a saucepan; heat slowly over medium heat. Add pasta water to thin. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Cook until heated through.
- In a small skillet, melt butter over low heat. Add whole sage leaves. Cook butter and sage, stirring occasionally until butter begins to brown, 4-5 minutes. Watch closely as it can quickly go from brown (nutty) to black (burnt).
- When ready to serve, place cooked pasta in servings bowls, topped with squash. Drizzle 1-2 teaspoons browned butter over squash. Top with fried sage leaves. Sprinkle with cheese.
Cooking time reflects baking a whole squash. Save time by buying frozen cooked squash or use canned pumpkin.
- Serving Size: half the recipe
- Calories: 430