Butternut Squash Ravioli with Walnuts, Sage and Orange Brown Butter

By Camille Styles
Total Time
20 Mins
Serves
6
Serving Size
About 3/4 cup ravioli
Meal
Dinner
Course
Main

DESCRIPTION

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins
Calories
441
Total Fat
30
Saturated Fat
13
Polyunsaturated Fat
7
Monounsaturated Fat
8
Cholesterol
70
Sodium
400
Carbohydrates
33
Dietary Fiber
3
Total Sugars
3
Added Sugars
0
Protein
12
Vitamin D
0
Calcium
150
Iron
2
Potassium
135

Ingredients

  • 2 9-ounce packages refrigerated butternut squash ravioli (or your favorite variety)
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup California walnuts, divided
  • 1/2 cup (1 stick) butter
  • 1/4 cup fresh sage leaves
  • zest and juice (1/2 cup) of 2 oranges
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pomegranate seeds (optional garnish)

Preparation

  1. Preheat oven to 375 degrees F.
  2. Put on a large pot of salted water to boil, when cook butternut squash ravioli according to package directions. Drain, then toss lightly with olive oil.
  3. Meanwhile, spread out walnuts on a baking sheet lined with parchment paper and toast in oven for about 8 minutes, until lightly golden and starting to become fragrant. Remove, then roughly chop and set aside.
  4. Melt the butter in a large, heavy skillet over medium heat. Add sage and let cook until the butter starts to brown, about 3 minutes. Add orange zest, orange juice and 1/2 cup of the toasted walnuts and cook until warmed through. Turn the heat off and season with salt and pepper.
  5. Gently transfer the ravioli to a serving platter and top with the brown butter sauce, letting all the sage and walnuts fall over the top of the pasta. Sprinkle with Parmesan cheese, remaining 1/4 cup toasted walnuts, and pomegranate seeds (optional) and serve.