Thursday, November 04, 2010

Butternut Squash Ravioli & Browned Butter Sage Sauce

Ok, so this deviates a bit from my normal healthy meal...  But man alive, this is a good one!  And unlike most pasta dishes, this one is completely vegetarian and can be dairy free.  The sauce may be lacking somewhat in nutrition, but it easily serves 10 people.  So you don't have to be the martyr and eat an entire stick's worth of butter ;)  It's beyond simple, and it smells (and looks, and tastes) heavenly!  Definitely something worthy of a special occasion.  So ignore those pesky calories, and enjoy.  You're special, too :)

  • butternut squash ravioli (Costco used to sell some, but this time I used 4 packs from Fresh & Easy - love that store!)
  • 1 stick of butter
  • 9-12 fresh sage leaves, rinsed and dried
  • Parmegiano Regiano cheese, grated (opt)
  • ground nutmeg, to taste (opt)
  1. Bring a pot of water to a rolling boil.  Add salt and olive oil to water, if desired
  2. While water comes to a boil, melt entire stick of butter over medium-high heat in a saucepan.  Add sage leaves and allow butter to brown.  Remove from heat.
  3. Prepare ravioli according to packaging (only takes about 3 minutes).  Drain pasta and place on a large serving tray.
  4. Pour sauce over ravioli.  Sprinkle some cheese on, and just a dash or two of nutmeg.  Serve immediately.
Tip: I've found that placing raviolis on a plate, rather than in a bowl, keeps them from sticking to each other.  And the warmer they are when served, the more slippery they'll be.  Which means you'll actually be able to serve them, rather than ripping them apart from one another.  Not pretty.  Also, if you use unsalted butter, you might want to add salt to the sauce.  Or allow your guests to add salt to their liking.  The same can be said for the cheese and nutmeg... some people like a lot of either, both, or none at all.  I happen to like a lot of everything!  *B

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