Butternut Squash Ravioli in a Roasted Hazelnut Brown Butter Sage Sauce

Butternut squash is sweet and creamy espceically in a ravioli.  The hazelnuts (also known as filberts) add additional nuttiness to the nutty flavor we get from creating the brown butter.  The sage brings in a wonderful earthy flavor with a bit of crispiness from the pieces we put in at the beginning of the browning process.  This dish is It is a good source of Vitamin E, Vitamin C, Copper and Manganese.  

Getting the packaged ravioli makes it easier to prepare this recipe.  Fresh sage is a must.  Dried sage will not have the same impact but in a pinch you gotta do what you gotta do.  Other nuts are an option but I really enjoy the combination of the butternut squash and the hazelnuts.

Prepare the Butternut Squash Ravioli in a Toasted Hazelnut Brown Butter Sage Sauce and you'll find yourself saying "That's Vegetarian?!"

Butternut Squash Ravioli in a Roasted Hazelnut Brown Butter Sage Sauce

2 1/2T Butter, cut into small squares

Butternut Squash Ravioli, one 18 oz package (approx)

Fresh Sage (at least 20 leaves)

1/8 c Hazelnuts, chopped

1/8 c Parmesan cheese (optional for garnish)

Sal y Pimienta or Olive Oil (optional for garnish)

Preheat oven to 350 degrees. Bring12c water to boil in large pot.

Over low heat in a large pan, place butter to melt slowly.  Add 1/4 of the sage.  As butter begins to brown, add another 1/2 of the sage. Watch the butter because we don't want it to get too dark.  It should be caramel in color.  The toasty taste of browned butter is a perfect complement to the natural sweetness of squash.  Takes about 15 min.

Spread the hazelnuts out in a single layer across the pan or baking sheet. Place in oven.  Check at 5 minutes.  They should be lightly browned.  It should not take more than 10 minutes.

Once water is boiling, add ravioli and cook for 8 minutes.  Drain.

Once the butter has browned, add the toasted hazelnuts.  Stir.  Add the cooked ravioli and the remaining sage, saving a few for garnish.  Stir to coat with butter.  Continue to cook over low medium heat for about 5 minutes.  Turn ravioli over.  Cook for another few minutes.  Serve in a shallow bowl or a plate. Garnish with sage leaves on each dish, a sprinkling of parmesan cheese, and a drizzle of oil.

Prep time: 5 min

Cook time:  25 min

Serves 4

(11pp)

Butternut Squash Ravioli in a Roasted Hazelnut Brown Butter Sage Sauce