My Top Picks Fall Favorites Meatless

Ravioli: Butternut Squash with Brown Sugar Walnut Sage Butter

A Fall favorite. So mouth watering and pretty presentation
Original recipe calls for a 16 oz. pkg., however a 12 oz. pkg. works too.

Ingredients

  • 16 oz. butternut squash ravioli, frozen (good quality)
  • 2 Tbls. butter (no substitutes)
  • 1/4 c. brown sugar (packed)
  • 3/4 t. salt
  • pinch cayenne pepper
  • 1 Tbls. chopped fresh sage or 1 t. dried rubbed sage
  • 1 Tbls. cream or half & half (do not substitute)
  • 1/2 c. walnut pieces

Instructions

Have all ingredients ready as this comes together quickly.

Prepare pasta ravioli as directed.

While ravioli is half way cooked, start the sauce (only takes 2 minutes).

Using a large wide sauce pan or skillet, toast walnuts on medium heat until just fragrant and beginning to color.

Reduce heat to low, add butter and stir. Add brown sugar, salt, cayenne and sage. Stir until butter is completely melted.

Whisk in cream, add cooked ravioli and enjoy.

NOTE: I get the premade, frozen ravioli from Woodman's