butternut squash ravioli with brown sugar and sage
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!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 16 ounces butternut squash ravioli, cooked per package instructions
- 3/4 cup pecans, chopped
- 1/2 cup dried cranberries
- 3 tablespoons butter, not margarine
- 1/4 cup brown sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons chopped fresh sage
- 2 tablespoons heavy cream
How To Make butternut squash ravioli with brown sugar and sage
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Step 1Prepare pasta as directed on package and drain.
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Step 2While pasta cooks, start the sauce. Have all the ingredients ready as this comes together quickly.
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Step 3Using a large wide sauce pan or skillet, toast pecans with cranberries on medium heat until just fragrant.
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Step 4Reduce heat to low, add butter and stir.
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Step 5Add brown sugar, salt cayenne and sage. Stir until butter is completely melted.
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Step 6Whisk in cream, add cooked ravioli and enjoy!
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 766kcal, carbohydrates: 85g, cholesterol: 17mg, fat: 50g, fiber: 10g, protein: 7g, saturated fat: 9g, sodium: 1093mg, sugar: 56g, unsaturated fat: 40g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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