Butternut Squash Ravioli Sauce
This easy Butternut Squash Ravioli Sauce only takes 15 minutes to make and is the perfect accompaniment to store-bought or homemade ravioli. It is full of brown butter, sage, champagne, and pecans.
Servings: 2 people
Calories: 726kcal
Equipment
Ingredients
- 8-9 ounces butternut squash ravioli, prepared according to the package
- 4 Tablespoons unsalted butter
- ¼ cup chopped pecans*
- 8-10 fresh sage leaves
- 2 cloves garlic, minced
- ¼ cup dry champagne*
- 1-2 handfuls fresh spinach
- pinch of salt & pepper
- 1 ounce (⅓ cup) parmigiano reggiano, shaved, for serving
Instructions
- In a large skillet melt the butter and pecans over medium heat.
- Bring to a light boil and cook until the butter begins to brown. Once the butter browns, turn the heat to medium low.
- Move the pecans to the side of the pan. Fry the sage leaves for a couple of minutes in the butter. The butter will foam up.
- Add the garlic and sauté for 2-3 minutes or until fragrant.
- Add the spinach and sauté for about 1 minute or just until it begins to soften. Season with a sprinkle of salt and pepper.
- Deglaze the pan with the champagne and simmer for a few minutes.
- Toss the cooked ravioli with the sauce in the pan. Finish cooking the ravioli in the sauce for about 30-60 seconds.
- Remove from the heat and garnish with the parmesan.
Notes
- Pecans: Substitute for walnuts.
- Champagne: I prefer a brut or extra brut champagne. An inexpensive bottle like Korbel will do. You can also use a dry white wine like sauvignon blanc or pinot grigio.
- Brown the butter. This extra step takes the sauce to the next level. It enhances the nuttiness of the pecans and adds richness.
- Use high quality ingredients. Since this is a simple dish, each ingredient is important, especially the parmesan cheese. I recommend looking for parmigiano reggiano which has rind normally on top of a giant cheese wheel. If you can’t find it, use a high quality block of parmesan from the refrigerated section and shave it at home. This will have a better flavor compared to pre-shaved or shredded cheese.
- Salt the pasta water. Follow the instructions on the back of the pasta’s package. Be sure to generously salt the water that you boil the ravioli in. This will enhance the flavor.
- Double the recipe. For a larger portion or to feed more people, double the sauce recipe and boil two packages of ravioli.
- Add some spice. Along with the salt and pepper, add a pinch of red chili flakes.
Nutrition
Calories: 726kcal | Carbohydrates: 47g | Protein: 23g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 935mg | Fiber: 7g | Sugar: 4g