Ingredients
- 1 1/2 pounds butternut squash, peeled and diced into into 1/2-inch pieces shopping list
- 1 tablespoon olive oil shopping list
- 30 (about 2 1/2 pounds) frozen jumbo 4-cheese ravioli shopping list
- 1 stick unsalted butter shopping list
- 1/3 onion, minced shopping list
- 24 small whole sage leaves shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
How to make it
- Heat oven to 475 degrees F. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.
- Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3 to 5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.
- While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.
- To serve, arrange 5 ravioli on each plate and top with roasted squash and Parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.
People Who Like This Dish 5
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The Rating
Reviewed by 2 people-
Sounds quick and full of flavor. Great post!
ladyarp
in Hixson loved it
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SOUNDS GOOD TO ME!
victoriaregina
in USA loved it
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