Sage and Brown Butter Ravioli with Acorn Squash

5 from 5 votes

Sage and Brown Butter Ravioli with Acorn Squash

Savory and comforting, this pasta is simple enough for a weeknight, but elegant enough to serve to guests. Crisp sage and walnuts add crunch to the tender ravioli and roasted squash.

Prep Time20

Cook Time40

Total Time1

Course: Main Dish

Keyword: acorn squash, easy pasta dinner, fall recipe, pasta, vegetables, vegetarian, winter recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $9.00

Equipment

Sharp Knife
Cutting Board
Mixing Bowl
Half Sheet Pans
Stockpot
Saute Pan or Skillet

Ingredients

16 large leaves fresh sage
1 (2-pound) acorn squash
1/4 cup thinly sliced shallots
2 teaspoons brown sugar
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 pound ravioli (any flavor will work, but squash, cheese, or sausage work particularly well)
6 tablespoons salted butter (see note)
1/3 cup walnut pieces (look for pre-chopped walnuts; if using walnut halves, roughly chop)
1 1/2 tablespoons apple cider vinegar
grated parmesan cheese, for serving

Instructions

Preheat oven to 425°F / 218°C.
Finely chop half the sage leaves. Keep the other half of the leaves whole.
Slice acorn squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch thick slices.
Toss squash slices with olive oil, brown sugar, the chopped sage leaves, the shallots, 1/2 teaspoon salt, and a few twists of black pepper.
Spread the acorn squash out in a single layer on a sheet pan (use two sheet pans if needed).
Roast, without turning, until squash is tender but still holds its shape, 12 to 20 minutes. (Check the squash after about 10 minutes and then continue checking so you can remove it when ready.)
Meanwhile, bring a large pot of salted water (for the pasta) to a boil.
Place a large skillet or saute pan over medium heat. Add the butter. The butter will start to foam. When the foaming begins to subside, stir in the walnuts and sage. Cook everything together until the butter is lightly browned and the sage is crisp, 4 to 5 minutes.
At this point, water for the ravioli should be boiling. Boil ravioli according to package directions (this should take 3 to 4 minutes).
Stir the vinegar into the browned butter. Use a slotted spoon to transfer the ravioli to the pan with the browned butter and stir everything together.
Divide the pasta and roasted squash between serving bowls, alternating so that you get layers of each. Top with grated parmesan cheese.

Video

Notes

Butter - If using unsalted butter, add about 1/2 teaspoon of butter as it melts.

Nutrition