Fresh pasta, butternut squash filling, fresh sage in browned butter, balsamic reduction, freshly grated parmesan cheese.
A delicious Autumn dish!
Post post 1/23/08: I had a request for the recipe here. This is store-bought, high quality, fresh ravioli filled with butternut squash. Cook to al dente in salted water. Meanwhile, melt butter then saute sage leaves in the browned butter, it takes about one minute per side, drain them on paper towels. Gently toss the drained pasta in the browned butter, salt if desired. Plate the ravioli then drizzle balsamic reduction (you can buy this or reduce your own balsamic vinegar to a syrup), top with the sage leaves, and freshly grated parmesan cheese. Very easy and very delicious!
10 thoughts on “Butternut Squash Ravioli, Sage Browned Butter, Balsamic Reduction”
This is a wonderful dish that screams “Fall”.
This is fit to be served for people to be charged a price for consuming.
Hi Maryann and Cynthia – We are on this “Octoberfest’ menu. Love Autumn!
The Balsamic reduction definately kicks it up a notch!!! Yummmm
Marie – the balsamic really does add a nice balance to the butter sauce 🙂
I love pasta combined with butternut and even sweet potatoes…it looks good and tastes out of this world and of course, fresh sage is just a given!
My favorite type of ravioli. I have never had them with balsamic reduction, though: it sounds quite interesting.
Hi Ronell and Simona – it is a classic, one of my favorites, too. I am on this balsamic reduction kick, it really complemented the dish.
Oh, my. That looks incredible. What a wonderful way to use sage, and your pasta — wow. This is inspiring me to get on the stick with ordering the pasta machine I’ve been meaning to get since I went to a pasta-making workshop . . . in the spring!