Ravioli with Sage Brown Butter Sauce and Roasted Butternut Squash

You'll love Carso's Ravioli paired with our Brown Butter Sauce, made with creamy Smith Brothers Farms Butter. The tender ravioli bathed in nutty brown butter with roasted butternut squash and aromatic sage evokes the essence of autumn in a mouthwatering combination you'll want to enjoy all season long. For an easy weeknight meal, simply add a fresh salad and some crusty, fresh-baked garlic bread. 

Ingredients:

For the Butternut Squash Ravioli:

• 1 package of Carso's Mushroom Ravioli, Five Cheese Ravioli, or Butternut Squash Ravioli 
• 2 cups of cubed butternut squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese for topping (optional)

For the Sage Brown Butter Sauce:

• 6-8 fresh sage leaves
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup Grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash in olive oil, season with salt and pepper, and spread it out on a baking sheet.
3. Roast squash for about 20-25 minutes, or until the squash is tender and slightly caramelized. Remove from oven and set aside.
4. While the butternut squash is roasting, cook the butternut squash (or other flavor) ravioli according to the package instructions. 
5. Drain the ravioli and set them aside.
6. Make the Sage Brown Butter Sauce: 
   • Place a wide, heavy-bottom pan over medium-low heat.
   • Add the butter and fresh sage leaves. As it melts, continuously swirl the butter around the pan. The butter will go from brown to burnt quickly, so stay close!
   • Keep swirling the butter over the heat until it is light brown in color and smells nutty. This should take about five to seven minutes. Once browned, take it off the heat.
7. In the same skillet with the brown butter sauce, gently add the cooked ravioli and parmesan and toss to coat them evenly with the sauce.
8. Add the roasted butternut squash cubes and gently mix them into the ravioli and sauce.
9. Plate the ravioli with roasted butternut squash on top.
10. Garnish with the crispy sage leaves (crisped in step 6) and additional grated Parmesan cheese, if desired.