Butternut Squash Ravioli with Brown Butter Sage Sauce

1. Melt the Butter: In a large skillet, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 3-5 minutes.
2. Add Sage Leaves: Once the butter is browned, add the sage leaves. Cook for 1-2 minutes until the leaves are crispy and release their flavor into the butter.
3. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, just until fragrant. Be careful not to burn the garlic.
4. Season: Remove the skillet from heat. Stir in the Parmesan cheese, and season with salt, pepper, and optional nutmeg or lemon juice to taste.
5. Combine with Ravioli: Toss Tenuta’s Butternut Squash Ravioli in the sauce until well coated.
6. Serve: Serve immediately, garnished with extra Parmesan cheese and toasted pine nuts or crushed walnuts, if desired.

Pro Tip: For a complete meal, pair Tenuta’s Butternut Squash Ravioli with a fresh arugula salad dressed in a light lemon vinaigrette and some roasted Brussels sprouts or asparagus. The greens and vegetables balance the richness of the brown butter sage sauce perfectly. For a drink pairing, try a crisp white wine like Ruffino Pinot Grigio or Kendall Jackson Chardonnay to elevate the flavors even further. Buon appetito!