butternut squash ravioli with brown butter, corn + sage
Do you ever you have those moments when you frantically whip up dinner from scraps in you fridge? That’s how this little number came about… After scrapping plans for a dinner out, I scrambled to find something to make, I quickly remembered that I’d just picked up some butternut squash ravioli at the farmers market. With something like butternut squash ravioli, you can’t just toss some sauce on it and call it dinner. Luckily a peek in my crisper revealed two ears of corn and some sage-hallelujah! I got to work whipping up the toppings, the whole time keeping my fingers crossed that it would be as good I imagined it would be.
A mere 15 minutes later, we were sitting down with dinner in front of us—the moment of truth. I took a bite and man o’ man, this is good stuff! I even had one of those, “Whoa, I made this?” moments. Granted, I didn’t actually make the ravioli, but it paired with this delightful sauce that is the perfect transition from summer to fall— it’s a keeper for sure.
butternut squash ravioli with brown butter, corn, + sage
makes enough for 3-4 people
|1 package fresh or frozen butternut squash ravioli, about 24 small squares3 Tbsp butterabout 1 cup of corn (3 ears), frozen would work too
1 Tablespoon coarsely chopped sage
1 medium shallot, finely minced
2 tbsp crushed walnuts
Parmesan to taste
|1. While the ravioli is cooking according to the directions from the maker, heat 3 Tbsp butter over medium heat. Gently swirl it around and allow it to get brown. You’ll start to smell a nutty fragrance and see little brown bits in the pan, 4-5 minutes.2. When the butter is browned, add the corn, sage, and shallots and cook for 2 minutes, until the shallots are translucent.
3. Next add the cooked ravioli and walnuts. Cook for about 3 more minutes or until the ravioli begin to get slightly browned.
4. Serve with a sprinkle of Parmesan and enjoy!