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butternut squash ravioli recipe Brown Butter Sage and Pomegranate
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe features tender butternut squash ravioli tossed in a rich brown butter and sage sauce, garnished with bright pomegranate arils and Parmesan cheese. It’s an elegant yet easy-to-make dish perfect for a comforting weeknight meal.
Ingredients
- 18–20 oz butternut squash ravioli, fresh or frozen
- 0.5 cup unsalted butter
- 15–20 whole fresh sage leaves
- 0.5 cup pomegranate arils
- 0.25 cup grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Cook Ravioli: Bring a large pot of salted water to a rolling boil. Add the butternut squash ravioli and cook according to package directions, typically 3-5 minutes for fresh or 5-7 minutes for frozen, until al dente and they float to the surface. Drain well, reserving about 0.25 cup of pasta water for later.
- Brown Butter: While the ravioli cooks, melt the unsalted butter in a 10-inch skillet over medium heat. Swirl occasionally; it will foam, then turn a beautiful golden brown and smell wonderfully nutty within 3-5 minutes. Watch closely to prevent burning, as it changes quickly!
- Infuse Sage: Immediately add the fresh sage leaves to the browned butter. Cook for just 30-60 seconds until they become fragrant and slightly crispy.
- Toss Ravioli: Add the drained butternut squash ravioli directly to the skillet with the fragrant brown butter sage sauce. Toss gently to coat every piece evenly, adding a splash of reserved pasta water if needed to achieve a smoother, glossy sauce. If the sauce seems too thick or dry, splash in 1-2 tablespoons of the reserved pasta water to loosen it up.
- Garnish and Serve: Divide the warm ravioli among individual plates. Garnish generously with the bright fresh pomegranate arils and a sprinkle of grated Parmesan cheese. Serve immediately for the best taste.
Notes
Use a light-colored pan for browning butter evenly, and remove it from heat if browning too quickly. Avoid overcrowding ravioli during cooking. Consider substitutions like whole wheat or gluten-free ravioli, plant-based butter and nutritional yeast for a vegan version, or adding toasted nuts, a pinch of nutmeg, or lemon zest for enhanced flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx 200 g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 65 mg
Keywords: butternut squash, ravioli, brown butter, sage, pomegranate, easy, weeknight, family dinner, healthy eating, gourmet
