Saturday, September 20, 2014

Squash Ravioli with Sage Brown Butter Sauce

Last Year's Post: Lavash Chips, Za'atar, Hummus and Green Harissa
Two Years Ago:  Smoked Salmon with Farfalle and Edamame

So you would love to serve an earthy, fall-themed meal but you have absolutely no time in your schedule because of everything else going on in your life, right?  Well, believe me when I tell you that this pasta is ready to go - start to finish - in about twenty minutes.  All you have to do is boil some water for the ravioli, and melt some butter.  Add a green salad and some nice crisp bread sticks on the side and you're done.

Squash, sage, butter and walnuts go together like magic.  If you really really wanted to, you could add some crispy bacon or prosciutto, but you won't miss the meat because there are so many delicious flavors going on here.

Refrigerated or frozen squash ravioli or tortellini are readily available in most grocery stores - I found these triangular-shaped ravioli at Trader Joe's, for instance.  You could, of course, make your own using wonton wrappers or even your own homemade pasta dough, but that seemed like a bit much.  Simple, fast and delicious meals are not only welcome but a down-right necessity on many nights.  You could even pick up all the ingredients on your way home.

printable recipe
Squash Ravioli with Sage Brown Butter Sauce
Serves 4

1 pound fresh or frozen squash ravioli or tortellini
1 stick butter (1/2 cup)
2 tablespoons torn fresh sage leaves
1/3 cup walnuts, toasted and coarsely shopped
¼ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup grated Parmesan
¼ cup chopped fresh Italian parsley

Prepare the ravioli according to directions. 

Meanwhile, melt the butter in a skillet over medium heat.   Add the sage and walnuts and let cook until the butter starts to brown, about 3 minutes.  Turn the heat off and season with salt and pepper.

When the pasta has finished cooking, drain and place in shallow individual bowls.  Top with brown butter sauce, Parmesan and parsley.  

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