In keeping with my promise to bring you some super simple but delicious weeknight meals, I present you with one of the easiest dang recipes you’ll ever meet.
These flavors are so lovely together, and with only 4 ingredients, this recipe couldn’t be simpler. The best part is it comes together in about as long as it takes to boil a pot of water.
The base of this recipe is pre-made, refrigerated butternut squash ravioli. I got this from Trader Joe’s and it works well.
First thing’s first. Put a large pot of well-salted water on the stove to boil.
While you’re waiting for the water to boil, do your prep work. Our second ingredient is fresh sage. I love making this recipe in the fall while I still have sage in my garden, but this late into the winter I had to buy some from the store. You need a sprig’s worth, cut into a chiffonade of medium ribbons. I would estimate about 2 Tablespoon’s worth of ribbons, but this recipe is really not fussy on measurements.
You’ll need some shaved parmesan cheese for this recipe. If you buy it pre-shaved, you don’t have anything else you need to do while you wait for the water to boil, but if you have it on the block you’ll need to shave 2/3 of a cup or so.
Once your water has come to a boil, put your ravioli in. At the same time, melt 1/4 cup of butter in a large skillet over medium heat.
When the butter gets melted and foamy, and starts to just barely show signs of turning golden brown, throw in your sage.
First it will bubble like crazy, and then as the butter continues to brown, your sage ribbons will crisp up. Make sure you don’t wait too long to put your sage in or your butter will brown before your sage is crispy enough. Turn the heat off when the butter is consistently browned but not burned.
Around the same time your butter and sage are ready, your ravioli should be done. Strain the ravioli, and add to the skillet. If your skillet is too small, or if your butter is done before your ravioli, you can mix these in a separate dish. You don’t want to leave your butter in the hot pan too long or the butter could burn even after you’ve turned off the heat. Season with salt & pepper as desired.
Serve immediately, topped with shaved parmesan.
These flavors are so lovely together, and this dish is so satisfying in its simplicity. Bonus: my kids eat it without complaint!
Butternut Squash Ravioli with Brown Butter and Fried Sage
2 8-9 oz packages refrigerated butternut squash ravioli
1 bunch fresh sage
1/4 cup butter
2/3 cup shaved parmesan
Put a large pot of well-salted water on the stove to boil. While waiting for water to boil, cut sage into a chiffonade of medium-width ribbons, and shave parmesan.
When water is boiling, add ravioli to cook. As soon as the ravioli is in, melt butter in a large skillet over medium heat. When butter is foaming and showing the first signs of turning golden brown, add sage and cook until sage is crispy and butter is evenly browned.
Strain ravioli, and add to skillet. Season with salt & pepper as desired. Serve immediately topped with shaved parmesan.
If you’re looking for more simple and delicious pasta recipes, I highly recommend this one from Smitten Kitchen: Crispy Tortellini with Peas and Prosciutto. I like to do a mix of peas and fresh asparagus. It’s one of my family’s favorites!