Ravioli With Roasted Squash And Sage Brown Butter

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Sage, parmesan, butternut squash, onion, and butter. Each serving cost $2.05. I found this recipe in redbook magazine. My future hubby and i really enjoyed this dish. When i made this dish i used canola oil for the olive oil and i used a 1 pound bag of small round ravioli. I mixed everything together then before serving.

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Steps

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Heat oven to 475.

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Toss squash with oil on a baking sheet with sides.

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Spread in an even layer.

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Roast 25 minutes , tossing once or twice , or until browned on edges and tender.

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While squash roasts , bring a large pot of salted water to a boil.

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Five minutes before squash is cooked , add frozen ravioli to boiling water and cook 3-5 minutes or according to package directions , until tender.

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Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.

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While pasta is cooking , melt butter in a skillet over low to medium heat.

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Add onion and cook 3 minutes , then add sage leaves and slowly cook until butter is golden brown and smells nutty , and sage leaves are crisp.

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Watch carefully , as it will change from golden to burned very quickly.

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To serve , arrange 5 ravioli on each plate and top with roasted squash and parmesan.

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Spoon brown butter and sage leaves over each serving and season with salt and pepper.

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Ingredients

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butternut squash, olive oil, cheese ravioli, unsalted butter, onion, sage leaves, parmesan cheese, salt, ground black pepper