Butternut Squash Ravioli with Brown Sugar and Sage
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- 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
1Prepare pasta as directed on package and drain.
2While pasta cooks, start the sauce. Have all the ingredients ready as this comes together quickly.
3Using a large wide sauce pan or skillet, toast pecans with cranberries on medium heat until just fragrant.
4Reduce heat to low, add butter and stir.
5Add brown sugar, salt cayenne and sage. Stir until butter is completely melted.
6Whisk 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.