Butternut squash ravioli with brown butter, sage, parmesan and chopped nuts.
Here is how I did it:
- Boil some butternut squash ravioli until done. Season with salt and pepper.
- Heat a couple tablespoons of butter in a sauce pan over medium heat until you see it just turn slightly darker. Throw in 4 or 5 sage leaves (for 1 serving), torn or whole, and saute in butter until dark green and a little crispy. This should happen very quickly. Don’t cook the butter for too long or else it will burn.
- Take the pan off the heat and toss the ravioli in the butter sauce. Season to taste.
- Plate the pasta and sprinkle with shaved parmesan and chopped almonds or hazelnuts.