The Best Butternut Squash Ravioli
Serves 2
30 mins prep
40 mins cook
70 mins total
The Best Butternut Squash Ravioli with Bacon, Cranberries and Candied Pecans in a Glossy Sage Brown Butter Sauce- this magnificent dish screams Fall in every way. It’s rich and creamy without added cream, it’s warm and cozy and perfectly balanced wit
0 servings
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1. Chop bacon and shallot and sauté until crispy with some black pepper and set aside on a paper towel; 2. Salt your boiling waiter and cook ravioli according to package instructions; 3. Add 2/3 of your butter to a skillet and melt it, once it starts bubbling add sage leaves and keep stirring until it turns brown; remove sage leaves and add your cooked ravioli, coat them in brown butter, add the remaining butter, stir and shred some Parmigiano Regiano; gradually add pasta water and stir until the sauce is creamy and emulsified; 4. Add bacon and shallot and stir as you reserve some to top off the ravioli with, add cranberries, candied pecans, sage leaves and dig in!
