Pasta Dishes forum: Butternut Squash Ravioli with a Brown Butter, Sage and Walnut Sauce

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ImageKatg
Oct 10, 2010 3:12 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Butternut Squash Ravioli with a Brown Butter, Sage and Walnut Sauce

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I'm not a big squash or pumpkin lover, but I came upon these Butternut Squash Ravioli at Sams club the other day (in the fresh grocery case) and thought I would try them for something different. WOW! I've been making my own Pasta lately, but I honestly don't think I could make these any better. They are just heavenly little pillows of perfection. Perfectly seasoned with a little allspice and mixed with Ricotta and various other spices.

They had a recipe for a brown butter sauce on the back of the package which I embellished with a few little additions. The ravioli came in 2-16oz packs - about 16 to a package and I cooked both and doubled the sauce. Here's what you need for a single 16oz serving.

Ingredients

3/4 cup of butter + 1 tablespoon for walnuts
1/2 cup of chopped walnuts
8 fresh sage leaves - chopped
2 tablespoons fresh chopped Parsley
3 tablespoons of finely chopped onion (or shallot)
1 tablespoon fresh lemon juice
16 oz package of Butternut Squash Ravioli
Salt and pepper to taste
Fresh grated parmesan for topping.


In a small saucepan, heat the tablespoon of butter and add the walnuts. Saute them breifly until they start to toast a bit but be really carefull as they can burn quickly. Remove from heat.

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Heat the butter in a large heavy saucepan over moderate high heat until the foam subsides.

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Add the onion, sage leaves and parsley stirring until the onion is soft and transparent and the butter has turned a golden color. Add in the toasted walnuts and cook for another 1-2 minutes to combine flavors. When the butter starts to turn a light brown, add the lemon juice. This will halt the browning (butter will foam). Taste and season with salt and pepper if needed. Remove from the heat.

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Drop the Ravioli into salted boiling water and cook for about 5 minutes. Drain and return to the pot and add some of the sauce to coat. Shake it up to distribute. Put the ravioli on individual plates or a platter and top with the additonal sauce and sprinkle with a little fresh grated Parmesan.When you finally bite into this, you'll think you died and went to heaven!

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Amazing!





[Last edited Oct 10, 2010 3:15 PM CST]
Quote | Post #439498 (1)

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