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