Butternut Squash Ravioli with sage and hazelnuts
5-10
min
cooking time
3/4
servings
Easy
difficulty

Butternut Squash Ravioli with sage and hazelnuts

SHARE
  • PRINT

Ingredients

  • One 10-ounce package Butternut Squash Ravioli
  • 6 tbsp unsalted butter
  • 16 fresh sage leaves
  • roasted and blanched hazelnuts
  • Grated Parmigiano Reggiano to garnish
  • Salt and pepper to taste
5-10
min
cooking time
3/4
servings
Easy
difficulty

Preparation

Chop a large handful of roasted, blanched hazelnuts. Heat the butter in a large skillet over medium-low heat until it foams. Add the sage, and cook until the leaves turn crisp, about 1-2 minutes. Remove from heat. Season with salt and pepper.

In the meantime, bring a large pot of salted water to a boil. Cook the ravioli according to package instructions and drain. Return them to the pot, add hazelnuts and garnish with additional sage leaves. Top with Parmigiano Reggiano.


You should try also