Cheese Ravioli with Roasted Squash and Crispy Sage and Brown Butter
Despite its sophisticated flavors, this pasta dish makes use of just a handful of very basic ingredients. The magic is in the browned butter: nutty and herbaceous from the sage. Serve this when you’re looking to impress… or any night at all.
1 large acorn squash
2 tablespoons olive oil
salt and ground black pepper
pinch of ground nutmeg
1 lb Armanino Four Cheese Ravioli
6 tablespoons unsalted butter
14 large fresh sage leaves, divided
¼ cup coarsely chopped walnuts
1 large shallot, peeled, halved and thinly sliced
1 tablespoon balsamic vinegar
grated parmesan cheese, for serving
Preheat oven to 425°F. Line a rimmed sheet pan with aluminum foil.
Slice acorn squash in half, scoop out seeds and slice into ½” thick pieces.
Toss squash slices with olive oil, and a good pinch each of nutmeg, salt and pepper and spread in a single layer (on the prepared sheet pan.
Roast, without turning, until squash is tender but still holds its shape, about 20-25 minutes.
Bring a large pot of salted water to a boil for the ravioli.
Finely chop six of the sage leaves. Leave the other eight whole. Line a plate with a paper towel and set aside.
Place a large skillet or sauté pan over medium heat. Add the butter. When it’s melted and foamy, stir in whole and chopped sage leaves, sliced shallot and the walnuts.
Cook until the sage leaves are crisp, the shallot is tender and the walnuts are golden brown, 4-5 minutes. The butter should be a deep golden brown and smell nutty; if not, continue cooking over medium.
Remove the pan from the heat and with a slotted spoon, remove whole sage leaves and place on the paper towel plate.
At this point, the water for the ravioli should be boiling. Cook according to package directions (4-5 minutes). Drain.
Return the butter to medium heat, add the balsamic vinegar and a good pinch of salt; stir to combine. Taste and add more salt if needed.
Add the cooked ravioli to the sauce, folding gently to coat. Taste again and add more salt if needed.
Divide the roasted squash between four serving bowls. Top with the sauced ravioli and drizzle with any remaining browned butter and walnuts. Garnish with a sprinkle of parmesan and the crisp sage leaves.
Many different types of squash will work well here – delicata, red kuri, butternut – though roasting times may have to be adjusted. Delicata and acorn are particularly nice as they don’t have to be peeled – the skins roast up nicely tender.
Don’t like walnuts? Try pine nuts, slivered almonds or chopped hazelnuts.