Butternut Squash Ravioli with Walnuts, Sage and Orange Brown Butter
Hello, I am back from a great family fishing trip and I’m happy to post another deeeeelishhhh recipe! How are you doing, I hope you are doing well, you have one life to live, although that sounds like a title to a great soap opera, so live it to the freakin’ fullest!
Tonights’ recipe kicks of living life to the fullest, that brown butter sauce is not for the faint of heart. You’ll use 1 stick of butter, but its soooo worth it! I’m livin’ it to the fullest and it feels great, I’m such a wild person, well it is Friday you know. Now do I eat like this every night, no, moderation. But something about browned butter, the lovely scent makes the hairs on your tongue tingle if you had them. Then you add sage, that lovely herbal flavor, then add toasted walnuts, yea it gets better, then if you can handle the flavor explosion, you add orange rind and juice, boom!
Hello… are you there still…If you could eat gold it might taste like this dish, pillowy soft pockets of butternut squash ravioli with the golden elixir poured over the top. My only problem with this dish tonight, is that there wasn’t any left over, it’s just too good.
I hope you give it a try, please let me know if you do, you will dig it. Thanks again for reading and have a great weekend! One last thought on living life to the fullest from my favorite cartoonist.
“There is no heavier burden than an unfulfilled potential.” – Charles Schultz
- 2 9-ounce packages refrigerated butternut squash ravioli (or your favorite variety)
- 1 tablespoon extra-virgin olive oil
- 3/4 cup California walnuts, divided
- 1/2 cup (1 stick) butter
- 1/4 cup fresh sage leaves
- zest and juice (1/2 cup) of 2 oranges
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup pomegranate seeds (optional garnish)
- Preheat oven to 375 degrees F.
- Put on a large pot of salted water to boil, when cook butternut squash ravioli according to package directions. Drain, then toss lightly with olive oil.
- Meanwhile, spread out walnuts on a baking sheet lined with parchment paper and toast in oven for about 8 minutes, until lightly golden and starting to become fragrant. Remove, then roughly chop and set aside.
- Melt the butter in a large, heavy skillet over medium heat. Add sage and let cook until the butter starts to brown, about 3 minutes. Add orange zest, orange juice and 1/2 cup of the toasted walnuts and cook until warmed through. Turn the heat off and season with salt and pepper.
- Gently transfer the ravioli to a serving platter and top with the brown butter sauce, letting all the sage and walnuts fall over the top of the pasta. Sprinkle with Parmesan cheese, remaining 1/4 cup toasted walnuts, and pomegranate seeds (optional) and serve.