Butternut Squash Ravioli with Brown Butter and Sage
- Olivieri Artisan® Butternut Squash and Creamy Mascarpone Ravioli 250g
- 4 tbsp salted butter
- 6 fresh sage leaves
- 3 tsp pine nuts
- ¼ cup Parmesan
TOAST pine nuts in dry pan over medium heat, continually tossing until golden brown. Transfer to a cool dish.
SAUTÉ aromatic sage leaves in melted butter until butter browns, sage leaves turn crispy and kitchen smells amazing! Remove leaves, cool, crumble and set aside.
BOIL Olivieri Artisan® Butternut Squash and Creamy Mascarpone ravioli for 2 to 3 minutes. Drain and transfer to pan with browned butter.
ADD toasted pine nuts, turn heat to low and gently toss the ravioli, coating in browned butter.
SERVE sprinkled with Parmesan and garnished with crumbled sage.
While pine nuts are delicious, you can replace them with just about any nut. Walnuts, for instance, go wonderfully with sage!
This incredibly rich and comforting dish is made with a base of our Olivieri Artisan® Butternut Squash and Creamy Mascarpone Ravioli. Tossed in a nutty brown butter and sage sauce, it’s exactly what you need to give any dinner an elevated touch. Serve it as a side dish with any meat cut of choice or add in a bit of protein with cooked and shredded chicken or beef. If you’d like to keep it vegetarian, pair with a side salad for a filling lunch or dinner the entire family can enjoy.
Offering your meal a homemade pasta taste without the hassle, our fresh ravioli is filled with autumn flavours from vegetables and herbs like butternut squash, sweet potato alongside a sage infused butter sauce. With crunchy toasted nuts and tender ravioli, this dish has a balance of rich and creamy taste with varying textures that will tantalize everyone’s taste buds.
Before serving, make sure to top with extra chopped sage and freshly shredded Parmesan cheese.
Tips For Browning Butter
Brown butter is the same as traditional butter, however, it’s just been cooked slightly past its melting point. This recipe calls for an aromatic variety using sage, however other herbs can also be used like rosemary or thyme.
To make your own brown butter make sure to continuously swirl the butter around the pan as it melts so that it does not brown too quickly or burn. Swirl until it reaches a light brown colour, and then remove from heat.
More Recipes With Ravioli
If you’re intrigued by the incredible flavour of these stuffed ravioli, try them out in another one of our specialty recipes like Butternut Squash Ravioli with Chicken and Kale. Using more seasonal favourites, this recipe offers a hearty meal with protein and nutrient-dense kale.
Or, try another vegetable stuffed ravioli like these Olivieri® Mushroom Lovers Ravioli made with Portobello mushrooms, creamy ricotta and zesty parmesan cheese.