Butternut Squash Ravioli Sauce
A delicious and creamy butternut squash ravioli sauce recipe that will take your pasta dish to the next level. Learn how to make this flavorful sauce. Read on!
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Ingredients
- 18 Oz Butternut Squash Ravioli
- 20 Sage Leaves
- 1 Stick Unsalted Butter
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Tablespoons Heavy Whipping Cream
- ½ Cup Grated Parmesan Cheese
Instructions
- Boil some salted water in a big pot and cook the butternut squash ravioli
- Usually, the ravioli are ready when the pasta starts to float. Make sure to save ½ cup of pasta water before you drain it
- Just drain it carefully or grab a slotted spoon so you don’t mess up the ravioli
- Grab a stick of unsalted butter and melt it in a big skillet on medium heat
- Just cook it until the butter melts and starts to get a nice golden color, which should take around 3-4 minutes
- Slowly add the broth and keep whisking it in often because the butter will foam up, until it's all mixed in
- Do the same thing again with the cream. Keep an eye out for splatter
- Whisk in the parmesan cheese until everything is well mixed
- To taste, add salt and pepper
- Add the cooked pasta and mix well. If you want, you can add more Parmesan cheese and fried herbs as a garnish
Nutrition
Sodium: 705mg | Vitamin A: 8IU | Sugar: 9g | Fiber: 4g | Potassium: 573mg | Cholesterol: 98mg | Calories: 400kcal | Monounsaturated Fat: 3g | Saturated Fat: 12g | Fat: 17g | Protein: 10g | Carbohydrates: 51g