Prep 20 mins
Cook 35 mins
Sage, Parmesan, Butternut Squash, Onion, and Butter. Each serving cost $2.05. I found this recipe in Redbook Magazine. My future hubby and I really enjoyed this dish. When I made this dish I used canola oil for the olive oil and I used a 1 pound bag of small round ravioli. I mixed everything together then before serving.
- 1 1⁄2 lbs butternut squash, peeled and cut into 1/2-inch dice
- 1 tablespoon olive oil
- 30 frozen jumbo four cheese ravioli (2 1/2 pounds)
- 1⁄2 cup unsalted butter (1 stick)
- 1⁄3 onion, minced
- 24 small whole sage leaves
- 1⁄2 cup grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- Heat oven to 475. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.
- Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3-5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.
- While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.
- To serve, arrange 5 ravioli on each plate and top with roasted squash and parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.
This was awesome! I did make a few adjustments by adding sliced, cooked bratwurst and cutting the butter amount in half and adding some beef broth. I will definitely be making this again.