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Butternut Squash Ravioli with Sage & Pecan Brown Butter

Butternut Squash Ravioli with Sage & Pecan Brown Butter
 

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25 MINS


15 MINS


Serves 2-4

INGREDIENTS


400g butternut squash ravioli
100g unsalted butter
10-12 fresh sage leaves
50g pecans, chopped
Salt and black pepper, to taste
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish (optional)

 

METHOD

1. Bring a large pot of salted water to a boil. Cook the butternut squash ravioli according to the package instructions or until al dente. Drain and set aside.

 

2. In a large pan, melt the unsalted butter over medium heat. Add fresh sage leaves and chopped pecans. Allow the butter to brown slightly while stirring frequently. Be cautious not to burn the butter; it should have a nutty aroma.

 

3. Add the cooked butternut squash ravioli to the pan with the brown butter, sage, and pecans. Gently toss to coat the ravioli evenly in the flavoured butter.

 

4. Season with salt and black pepper to taste. Garnish with chopped fresh parsley if desired.

 

5. Transfer the butternut squash ravioli to serving plates. Spoon some of the sage and pecan brown butter over each portion.

 

6. Finish by grating Parmesan cheese over the top of each serving. The heat from the ravioli will melt the cheese slightly.



HANDY TIP

To save time, you can prepare the sage and pecan brown butter in advance and reheat it gently when ready to toss with the cooked ravioli. This is especially convenient if you have guests and want to streamline the serving process. 

Sprinkle some additional chopped pecans on top for extra crunch and flavour. 

Add a squeeze of fresh lemon juice for a hint of acidity to balance the richness of the brown butter.

 

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