|Butternut Squash Ravioli with a Brown Butter Sage Sauce|
|From Costco - Very Good - Link Here|
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1-2 teaspoons minced fresh sage
Juice from half a fresh lemon
Pinch of salt and grind of fresh pepper
Prepared butternut squash ravioli (per above)
Shredded Parmesan cheese (to taste)
Prepare butternut squash ravioli by bringing a large pot of salted water to boil. Freshly made (not frozen) ravioli take only 3-4 minutes in the boiling water.
In a 12 inch or larger deep skillet (avoid a dark non-stick skillet), melt butter over medium-high heat, swirling occasionally. Do this until the butter is browned and releases nutty aroma, which takes about 2 minutes. Do not leave the stove top as you don't want it to burn. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice, salt and pepper. Cover to keep warm until your pasta is ready.
Using a slotted spoon, transfer the well-drained raviolis a spoon at a time into the butter sauce. Toss them gently to coat before adding a second spoon of ravioli. Once all are coated, transfer to serving bowls and top with shredded Parmesan cheese.
|The prepared sauce ready for the pasta.|