Butternut Squash Ravioli with Brown Sugar and Sage

Barbara Miller

By
@Trufflegirl

Since the very first time I tasted this combination of flavors in a ravioli dish, I became addicted. It has all the elements. Sweet, salty, creamy, crunchy, a little spicy and buttery. just don't think it can get any better than this dish!


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Comments:

Serves:

2

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

16 oz
butternut squash ravioli, cooked per package instructions
3/4 c
pecans, chopped
1/2 c
dried cranberries
3 Tbsp
butter, not margarine
1/4 c
brown sugar
3/4 tsp
kosher salt
1/4 tsp
cayenne pepper
1 1/2 Tbsp
chopped fresh sage
2 Tbsp
heavy cream

Directions Step-By-Step

1
Prepare pasta as directed on package and drain.
2
While pasta cooks, start the sauce. Have all the ingredients ready as this comes together quickly.
3
Using a large wide sauce pan or skillet, toast pecans with cranberries on medium heat until just fragrant.
4
Reduce heat to low, add butter and stir.
5
Add brown sugar, salt cayenne and sage. Stir until butter is completely melted.
6
Whisk in cream, add cooked ravioli and enjoy!
7
*** If you can't find butternut squash ravioli, you can always use the chicken ravioli, spinach or even the cheese ravioli and you will be just fine. I usually get mine at Sam's Club or Cub. If you are feeling energetic, you can always make your own.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American