This is the main content.
Ravioli with Brown Butter Sage Sauce
Recipes
Ravioli with Brown Butter Sage Sauce
4 servings
20 minutes total

Ingredients

  • 2 packages refrigerated butternut squash (or cheese) ravioli (8–9 oz)
  • Fresh sliced pumpkin (or other winter squash), about ½ lb, optional
  • 2 tablespoons fresh Italian parsley, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 3 tablespoons unsalted butter
  • 1 cup half-and-half
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons pumpkin spice cream cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ cup chopped walnuts

Steps

    1. Cook pasta following package instructions (reserve ½ cup pasta water when draining). Meanwhile, prepare sauce while pasta cooks.
    2. Trim pumpkin from skin and remove seeds, if needed, then cut pumpkin into ½-inch cubes (about 1 cup). Chop parsley and sage; set aside.
    3. Place butter and pumpkin in large sauté pan on medium; cook and stir 3–4 minutes or until butter is golden brown. Stir in half-and-half and sage; simmer 4 minutes.
    4. Whisk in Parmesan cheese, cream cheese, salt, pepper, and parsley; simmer 1 minute. Stir in ravioli; cook 1 more minute. Stir in reserved pasta water until desired consistency. Sprinkle with walnuts; serve.

Amount per ¼ recipe serving: Calories 570, Total Fat 36g, Sat Fat 17g, Trans Fat 0.5g, Chol 110mg, Sodium 680mg, Total Carb 49g, Fiber 5g, Sugars 9g, Protein 18g, Calc 35%, Vitamin A 120%, Vitamin C 25%, Iron 10%