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Butternut Squash Raviolis with a Browned Butter Sage Sauce & Flash Fried Sage Leaves
This dish is quick and easy to make and turns out delicious every time! Ingredients
- 1 lb of Butternut Squash Raviolis
- ¼ lb or 1 stick of butter
- 20-30 Leaves of Fresh Sage ½ of them julliened
- Pecorino Cheese
- ¼ cup of Extra Virgin Olive Oil
- Salt and pepper
Directions
- Cook Raviolis until al Dente in salted boiling water.
- While you are cooking the raviolis heat a large sauté pan on med-high heat.
- Place the butter in the pan and it will smoke and pop a little bit at first.
- Allow the butter to brown slightly and then add the sliced sage leaves.
- After 1 minute of cooking add the Olive Oil and Raviolis to the sauce and then serve with a fresh shaving of Pecorino Cheese.
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