Butternut Squash Ravioli
Serves 415 mins prep20 mins cook
This magnificent dish is rich and creamy without added cream, warm and cozy, perfectly balanced with crunchy bacon, sweet cranberries, and candied pecans, all enveloped in a glossy sage brown butter sauce. A true celebration of Fall flavors.
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What you need
Instructions
1: Chop bacon and shallot and sauté until crispy with some black pepper; set aside on a paper towel. 2: Salt your boiling water 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. 4: Add cooked ravioli to the skillet, coat them in brown butter, add the remaining butter, stir and shred some Parmigiano Regaggio. 5: Gradually add pasta water and stir until the sauce is creamy and emulsified. 6: Add bacon and shallot, stir, reserving some to top off the ravioli, add cranberries and candied pecans, and dig in!View original recipe