butternut squash ravioli with a sage brown butter sauce

Ingredients

18-24 Frozen Butternut Squash Ravioli

6 tablespoons (3/4 stick) butter

8 large fresh sage leaves, thinly sliced

1/2 teaspoon dried crushed red pepper

1/3 cup pine nuts, toasted

Directions

Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper.

Meanwhile cook frozen ravioli in pot of boiling salted water until tender, about 5-6 minutes. Drain well.

Add ravioli to pot with butter sauce; toss to coat.

Transfer to plates, drizzling any sauce from pot over ravioli. Top with pine nuts; serve immediately.

Serves 6