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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.

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.

— 08/13/2012 with 13 notes

#Debbie Carlos  #Ravioli  #Butternut squash  #brown butter  #sage