Autumn Ravioli with Brown Butter and Crispy Sage

This is a classic example of a late-in-the-week meal: no chopping, minimal prep and very little cooking required. This rich dish is simple yet satisfying.

  • 1 lb. fresh butternut squash ravioli
  • 1/2 stick unsalted butter
  • 20 fresh sage leaves, washed and dried
  • 2 cups arugula

  • Cook ravioli in a pot of salted boiling water according to package directions. Meanwhile, melt butter in a skillet over medium heat. Allow butter to brown and add fresh sage leaves to the skillet. Sage leaves will become very fragrant and crispy. Remove skillet from heat and set aside.
  • Drain pasta. Top with brown butter and crispy sage leaves then toss with arugula. Serve immediately.
  • Quick Tips:
  • 1. You can buy fresh ravioli in either the fresh pasta refrigerated section or the freezer section of most grocery stores. Whole Foods carries a variety stuffed with butternut squash. You may also consider experimenting with other fall flavors such as sweet potato.
  • 2. Yes, there is a lot of butter in this recipe! That’s what makes it so tasty. If you want to cut the saturated fat in this recipe a bit, consider using 1/2 the butter and a little olive oil.
  • 3. If you aren’t a fan of arugula, just skip it. The result is still divine! The arugula adds a peppery flavor and just a bit of variance in texture to the soft ravioli and the velvety butter.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

One response to “Autumn Ravioli with Brown Butter and Crispy Sage”

  1. Lisa Rushton says:

    Love this recipe. I make it all the time. It is great with the wild mushroom ravioli from fresh fields!

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