Hello everyone! How was your Thanksgiving?? Did your Turkey turn out? What about those side dishes? I hope you all had an amazing holiday, I know I did! Anacortes is the perfect escape from the hustle and bustle of Seattle, especially when your family lives there ☺️. Anyhoo, we're headed into winter, so I figured we'd do one more straight up Autumn recipe before the crazy holiday season begins. How about Sage Brown Butter Sauce Butternut Squash Ravioli to round out the fall??
My awesome friend Hannah picked up some Butternut Squash Ravioli and wasn't thrilled with the taste (a little on the sweet side), and asked if I wanted them to play around with a recipe for them...Free food?? Recipe testing?? Yesplease! So I whipped up a brown butter and sage cream sauce for those puppies, ergo Sage Brown Butter Sauce Butternut Squash Ravioli.
Mmmmm so good. The nutty taste of the browned butter and the fresh sage paired perfectly with the ravioli, even with the hint of sweet within the filling. So not matter which way you slice it, this sauce will work on any butternut squash ravioli :-). Add a little cream, chicken stock, and of course some freshly grated parmesan cheese to the mix and we're in business!
A quick note: Brown butter is not the same as black butter. AKA be careful not to burn it! Cooking the butter over medium heat is key, and watch the bubbles and the coloration. When dark flecks start appearing on the bottom of the pan, those are the milk solids browning up and turning golden delicious. Be sure to check the color with a spoon, a nice rich brown is what your looking for! Also, swirl the pan around while cooking the butter to make sure it's cooking evenly, avoiding any burned bits. It sounds tricky but if you keep the heat on medium low, you'll be golden! (No pun intended).
I know I always grate way too much parmesan cheese for whatever I need because there's no such thing as too much cheese! It's perfect to sprinkle on top of this Sage Brown Butter Sauce Butternut Squash Ravioli for a little extra garnish. Also, if you're feeling extra snazzy, you can fry up some of the left over fresh sage leaves for a little garnish on top! Sprinkled with a pinch of coarse salt of course. So this little piece of autumn before we head into all things winter ☃️❄️!Print