- Olivieri presents -

Butternut Squash Ravioli with Brown Butter and Sage

Butternut Squash Ravioli with Brown Butter and Sage

These light Italian flavours are a welcome addition to your dinner table.

4


What you’ll need

  • OLIVIERI Artisan™ Butternut Squash and Creamy Mascarpone 250g
  • 4 tbsp salted butter
  • 6 fresh sage leaves
  • 3 tsp pine nuts
  • ¼ cup Parmesan
Directions

  • TOAST pine nuts in dry pan over medium heat, continually tossing until golden brown. Transfer to a cool dish.
  • SAUTÉ aromatic sage leaves in melted butter until butter browns, sage leaves turn crispy and kitchen smells amazing! Remove leaves, cool, crumble and set aside.
  • BOIL OLIVIERI Artisan™ Butternut Squash and Creamy Mascarpone ravioli for 2 to 3 minutes. Drain and transfer to pan with browned butter.
  • ADD toasted pine nuts, turn heat to low and gently toss the ravioli, coating in browned butter.
  • SERVE sprinkled with Parmesan and garnished with crumbled sage.
Tasty Tip: While pine nuts are delicious, you can replace them with just about any nut. Walnuts, for instance, go wonderfully with sage!

No comments

Image CAPTCHA

You Might also like