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