Butternut Squash Ravioli with browned sage butter is the perfect way to transition to fall flavors. We get a little bit of the fresh summer tomatoes and the creamy, kinda sweet squash filled raviolis topped with savory crispy fried sage that pretty much screams fall.
Recipe no recipe:
Boil the ravioli pasta and drain.
Transfer to a plate and top with grated parmesan cheese and diced tomatoes.
In a pan, heat up 2 tbsps salted butter on medium high heat and once the milk solids starts to get blonde at the bottom, add as many sage leaves as you’d like. Let it fry for a minutes moving it around to completely submerge and pour over ravioli. Enjoy!
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