Butternut Ravioli with Sage Brown Butter

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I was shopping at Trader Joe's and they had these awesome Triangular Butternut Squash Fresh Ravioli's that I just knew I had to try. I thought the perfect sauce would be a Sage Brown Butter. I found this one at foodnetwork.com by Mario Batali - it was really easy to do. I think the only thing I would do different next time is fry up a few extra crispy sage leaves for garnish. I also happen to have about 1/2 cup of leftover roasted butternut squash which I cut up to small cubes the size of crouton and reheated and added at end. Yummy would make a great light fall meal or appetizer!

  • 1 package Trader Joes Triangular Butternut Squash Fresh Ravioli's
  • 4 tablespoons butter
  • 8 sage leaves
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano Reggiano ( plus more for topping)

Directions

While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (" noisette" -that was a new word for me!!) appears in the thinnest liquid of the butter.

 Add sage leaves and remove from heat.

 Add lemon juice and set aside. 

This is when I added the leftover cooked butternut pieces

Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat.
I then added my cooked ravioli and  add the cheese, toss to coat and serve immediately.I garnished with a little extra cheese as well.

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