Ingredients
Scale
- 8 tablespoons (1 stick) unsalted butter
- 12 fresh sage leaves
- 12 large butternut squash ravioli (store-bought)
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- In a large sauté pan over medium heat, melt the butter. Once melted, add the sage leaves and cook until the leaves are crisp and the butter is just starting to brown at the edges. Remove the pan from the heat.
- Bring a large pot of generously salted water to a boil and add the ravioli. Cook until the ravioli float to the top. When ready, remove them with a slotted spoon and transfer to the pan with the butter and sage. Reserve 1/4 cup of the pasta cooking water before draining.
- Place the pan back over medium heat. Add the Parmigiano-Reggiano and the reserved pasta water. Cook, gently turning the ravioli, until well coated.
- Transfer to serving plates and serve with extra Parmigiano-Reggiano on the side.
- Prep Time: 5 min
- Cook Time: 15 min