2 cups butternut squashchopped into 1/2 inch cubes
1 1/2cups spinach
1/3 cup pine nuts
salt and pepper
1/3 cup butter
1 tablespoon sagethinly sliced
2lbsravioli (butternut squash or cheese ravioli)
Instructions
Bring a large pot of water to a boil and cook ravioli according to package directions.
Meanwhile, heat olive oil in a large skillet or pot and add the butternut squash. Cook, stirring often, until squash is fork tender (about 7-10 minutes). Add the chopped spinach and pine nuts and saute for a couple of minutes. Season with salt and pepper.
Add the butter to the pan and cook over medium heat until it begins to foam and then begin turning brown, stirring as it cooks. Add the sage.
Drain the ravioli and add to the skillet. Toss to coat. Taste and adjust seasoning if needed. Serve with grated Parmesan cheese.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword brown butter, butternut squash, italian sausage, ravioli, squash
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