Butternut Squash Ravioli with Brown Butter Sage Walnut Sauce
Ingredients
- 16 oz butternut squash ravioli
- salt
- 1/2 cup chopped walnuts
- 4 tbs butter
- 10 sage leaves
- 1/8 tsp ground nutmeg
- grated pecorino cheese for serving
Instructions
- Cook your ravioli as per the package instructions, in salted water.
- In a small pan, toast your walnuts, constantly stirring, on medium heat. Don't walk away, they burn easily. Should take a minute or two.
- Add the butter to the pan and melt. Then stir in the sage and nutmeg. Cook this sauce on low, for 3-4 minutes until butter has adopted the flavor from the sage (constantly stirring).
- Divide the sauce amongst your cooked pasta and top with some grated pecorino cheese.