Brown Butter Butternut Squash Ravioli with Maple Rosemary Walnuts
Description
Roasted butternut squash, brown butter, crispy sage, parmesan, and the most delicious maple rosemary California walnuts. It’s the perfect combination of sweet and savory, and so easy to make!
Ingredients
For the Roasted Butternut Squash
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2 cups fresh butternut squash, peeled and diced into ½-inch cubes
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1 Tbsp olive oil
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½ tsp kosher salt
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¼ tsp black pepper
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¼ tsp ground cinnamon
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1 tsp fresh thyme leaves (optional)
For the Maple Rosemary Walnuts
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1 tsp olive oil
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1 cup California walnuts, roughly chopped
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1 Tbsp pure maple syrup
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1 Tbsp fresh rosemary, finely chopped
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¼ tsp kosher salt
For the Brown Butter Ravioli
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8 cups water, salted
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20 oz refridgerated butternut squash ravioli
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5 Tbsp unsalted butter
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8–10 fresh sage leaves
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2 garlic cloves, minced
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⅓ cup Parmesan cheese, freshly grated
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1 tsp fresh lemon zest
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¼ tsp black pepper, freshly cracked
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¼ flaky sea salt
PREPARATION
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Preheat the oven to 425°F. Toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and thyme, if using. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
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Meanwhile, heat 1 teaspoon olive oil in a skillet over medium-low heat. Add the California walnuts and toast for 2–3 minutes, stirring frequently.
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Add the maple syrup, rosemary, and salt to the walnuts. Stir for another 1–2 minutes until evenly coated. Transfer to parchment paper and spread out to cool.
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Bring 8 cups of salted water to a gentle boil. Cook the refrigerated ravioli according to package instructions, usually 3–5 minutes. Reserve 1/2 cup of pasta water before draining.
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Melt butter in a large skillet over medium heat. Add fresh sage leaves and cook for approximately 2–4 minutes, swirling occasionally, until the butter develops golden-brown flecks and a nutty aroma. Remove the crispy sage and set aside.
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Reduce heat to low and add minced garlic to the brown butter. Cook for 20–30 seconds until fragrant.
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Add the cooked ravioli to the skillet and gently toss to coat in the brown butter sauce. Add reserved pasta water as needed.
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Turn off the heat and add Parmesan, lemon zest, and black pepper.
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Transfer the ravioli to a serving platter or individual bowls. Top with roasted butternut squash, maple rosemary walnuts, crispy sage, freshly grated parmesan, and flaky sea salt.
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Serve immediately and enjoy!
NUTRITION
- Calories: 505 cal
- Total Fat: 41 g
- Saturated Fat: 13 g
- Polyunsaturated Fat: 27 g
- Cholesterol: 44 mg
- Sodium: 605 mg
- Carbohydrates: 33 g
- Dietary Fiber: 7 g
- Total Sugars: 9 g
- Added Sugars: 0 g
- Protein: 10 g
- Vitamin D: 0.3 mcg
- Calcium: 263 mg
- Iron: 3 mg
- Potassium: 913 mg