Butternut Squash Ravioli Sauce
This Butternut Squash Ravioli Sauce is SO good! Pick up some butternut squash ravioli from the grocery store and make this super easy, crazy delicious sage cream sauce.
Equipment
- Large Saute Pan
Ingredients
- 2 package Butternut Squash Ravioli 18 oz
- 20 sage leaves
- 1 stick unsalted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons heavy whipping cream
- ½ cup grated parmesan cheese
Instructions
- Cook butternut squash ravioli according to package directions. Reserve ½ cup of pasta water before draining.
- Heat 1 stick unsalted butter in a large skillet over medium heat. Cook until butter melts and begins to turn golden, about 3-4 minutes.
- Add sage and fry for 3-4 minutes. Remove sage from pan.
- Add cooked ravioli, ½ cup reserved pasta water, salt, black pepper, and heavy cream. Stir well.
- Add parmesan cheese and fried sage to the pan. Stir, serve and enjoy.
Notes
Tips and Tricks
-
- Double the Recipe - Make double and freeze or box up in containers for meal prep throughout the week! This recipe is great for meal prepping and leftovers because it reheats really well and pairs with many side dish options.
-
- Complete the Meal - Serve this with a salad and some white wine for a complete meal. Or, serve as a side dish and grill chicken for the main course.
-
- Ravioli Cooking - Watch that the ravioli isn't overcooked, or else you risk air bubbles separating the pasta. Cook until al dente to keep the ravioli firm without falling apart.
Recipe Storage and Reheating
- Refrigerator Storage: Store in an airtight continuer and eat leftovers within 2-3 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
