Ingredients:

  • 20 oz Butternut Squash Ravioli
  • 6 tbsp Unsalted Butter
  • 12 fresh sage leaves
  • 2 cloves Garlic, minced
  • 1/4 cup Heavy cream
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 1 tbsp Fresh lemon juice
  • 1/4 cup Shaved Parmesan cheese
  • 1/4 tsp Ground nutmeg
  • 2 tbsp Toasted pine nuts

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Gently drop in the ravioli and cook according to package directions until they float to the surface and feel tender. Reserve 1/2 cup of starchy pasta water before draining.
  2. Place the butter in a skillet over medium heat. Melt and stir occasionally until the butter stops bubbling, begins to foam, and develops small brown specks with a nutty aroma.
  3. Immediately add the fresh sage leaves and minced garlic to the brown butter. Sauté for 1–2 minutes until the sage is crisp and the garlic is fragrant.
  4. Reduce heat to low. Stir in the heavy cream, salt, pepper, and lemon juice to create a stable emulsion.
  5. Toss the cooked ravioli into the sauce, adding reserved pasta water if needed to reach a silky consistency. Garnish with shaved Parmesan, ground nutmeg, and toasted pine nuts.