Butternut Squash Ravioli

Butternut Squash Ravioli and Brown Butter Sage Sauce
Big Guy and I have been busy working on some special projects which kept us out of the kitchen for a couple of weeks. With the work complete, we were determined to get back to our prepared meals.

First up was our butternut squash ravioli. We made the ravioli last month and froze them for a future meal. As it was our first-time making ravioli, we were immediately struck by the “weight” of them as they hit the hot water. Big Guy kept stirring the ravioli to make sure they did not stick to the bottom of the pan. They eventually started to float toward the top, so we were relieved we made edible ravioli. We learned a lesson and vowed to make the dough thinner for the next round!
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The real star of the show turned out to be the brown butter sauce. I placed a stick of butter with fifteen sage leaves and let it cook on low. After fifteen minutes of occasionally stirring the butter, the fats were a golden brown on the bottom of the pan and the sage leaves were perfectly crisp. We dropped the cooked ravioli in the pan, and they immediately started to soak up that golden goodness. We added toasted pine nuts and parmesan cheese on top to complete the meal along with a spinach salad. Perfect Fall meal!