Description
Butternut Squash Ravioli with Brown Butter Sauce
Ingredients
1 lb store-bought or homemade butternut squash ravioli
4 tbsp unsalted butter
2 tbsp olive oil
1 cup cubed butternut squash
¼ cup pecans, roughly chopped
1 tsp fresh sage, chopped (plus extra leaves for garnish)
1 tsp fresh thyme leaves
Salt and pepper to taste
Directions
Cook the Ravioli: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
Sauté the Squash: Heat olive oil in a large skillet over medium heat. Add cubed butternut squash and cook until golden and tender (about 7-10 minutes). Remove from skillet and set aside.
Make the Brown Butter Sauce: In the same skillet, melt butter over medium heat until it begins to foam. Add chopped sage and thyme, cooking until the butter turns golden brown and fragrant (about 2-3 minutes).
Combine Everything: Add the cooked ravioli and sautéed butternut squash to the skillet, tossing gently to coat in the sauce. Season with salt and pepper.
Finish with Pecans: Sprinkle the chopped pecans on top and let them warm for 1 minute.
Garnish and Serve: Transfer to a serving dish, garnish with fresh sage leaves, and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are prepped before heating any pans. When cooking the ravioli, use a slotted spoon to remove them from the water to avoid tearing. For the brown butter, watch it closely after it melts; it should turn a nutty golden brown with small brown specks at the bottom of the pan. Swirl the pan gently as it cooks. When combining, remove the skillet from heat before adding the ravioli and squash to prevent overcooking, then toss gently to coat everything evenly.
Serving Suggestions
This rich dish pairs beautifully with light, crisp sides. Serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the butter’s richness. For a heartier meal, add grilled chicken or crispy pancetta. To elevate the presentation, serve in shallow bowls and finish with a drizzle of high-quality balsamic glaze and a sprinkle of grated Parmesan cheese.
How-to Summary
In summary, this dish comes together in three key stages: 1) Boil the ravioli until al dente. 2) Sauté squash cubes until tender and golden. 3) Transform butter into a fragrant brown butter sauce with herbs, then combine all elements in the skillet, finishing with pecans for crunch.
Frequently Asked Questions
Can I use frozen butternut squash ravioli?
Absolutely. Frozen ravioli works perfectly; just add it directly to boiling water from frozen, adjusting the cook time as per the package instructions.
What can I substitute for pecans?
Walnuts or pine nuts are excellent substitutes. For a nut-free version, use toasted pumpkin seeds (pepitas).
How do I prevent the brown butter from burning?
Use a light-colored skillet to monitor the color change easily, and remove it from the heat as soon as it turns golden brown and smells nutty. The residual heat will continue cooking it.
Can I make this sauce ahead of time?
Brown butter is best made fresh. However, you can prep the squash and herbs in advance. Re-crisp the squash in the pan before proceeding with the sauce.
Is there a dairy-free alternative to the brown butter?
For a dairy-free version, use a high-quality vegan butter that browns well, or use olive oil and finish with a dash of toasted sesame oil for depth.
Common Mistakes to Avoid
- Overcooking the Ravioli: This can cause them to burst. Cook just until they float, then drain immediately.
- Burnt Butter: Heating the butter over too high a heat will cause it to burn quickly, creating a bitter taste. Maintain a steady medium heat.
- Crowding the Pan: When sautéing the squash cubes, ensure they are in a single layer. Crowding will steam them instead of creating a caramelized exterior.
- Skipping the Salt in the Pasta Water: It’s your only chance to season the ravioli itself. Use water as salty as the sea.
Conclusion
This Butternut Squash Ravioli with Brown Butter Sauce is the epitome of elegant, comforting cuisine. It masterfully combines sweet, savory, and nutty flavors with a luxurious texture, all achievable in under 30 minutes. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality dish that is sure to impress any guest or satisfy a cozy weeknight craving. It’s a versatile recipe that celebrates the best of seasonal produce.