Butternut Squash Ravioli with Cranberries, Pecans, Sage and Amaretti Crumble
15-20
min
cooking time
2/3
servings
EASY
difficulty

Butternut Squash Ravioli with Cranberries, Pecans, Sage and Amaretti Crumble

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Ingredients

  • One 10-ounce package Butternut Squash Ravioli
  • 8 tablespoons (1 stick/1/2 cup) butter
  • 1 ½ cups Cranberries
  • 2 tablespoons water
  • 2 leaves sage
  • ½ cup pecans, toasted and roughly chopped.
  • 4 amaretti cookies, crushed
  • Salt and pepper to taste
  • Parmigiano Reggiano Cheese
15-20
min
cooking time
2/3
servings
EASY
difficulty

Preparation

In a skillet over medium-low heat, melt the butter. Add the cranberries and saute until they start to soften about 10-12 minutes. Add the water and turn the heat up to medium and continue to cook until the cranberries burst, about 10 minutes. Add the sage, and a pinch of salt. Turn off heat and set aside.

Cook the Ravioli according to directions. Drain and set aside.

Return the cranberries to medium-high heat and add the cooked pasta to the cranberry-sage in the skillet. Toss once or twice and stir in the pecans. Plate and sprinkle with amaretti cookies, Parmigiano Reggiano and pepper.


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