Brown Butter Sage Butternut Squash Ravioli

Ingredients:

• Butternut squash ravioli

• 20 sage leaves

• 1 stick of unsalted butter

• ½ tsp of salt

• ½ tsp of black pepper

• 2 tbsp of heavy cream

• ¼ cup of grated parmesan cheese

• ½ cup pasta water

Steps to follow:

1. Begin by bringing a pot of water to a boil. Once boiling add your ravioli and save yourself ½ cup of pasta water before you drain the water.

2. After adding the ravioli begin melting the butter on a large skillet on medium heat. Cook until the butter melts and begins to turn a golden brown. (should take about 4 minutes)

3. Now add your sage leaves and fry them for about 3-4 minutes before removing to the side. I recommend having a side plate with a paper towel on it to dry out the sage, however it doesn’t matter how you do it.

4. Now add your cooked ravioli to the pan being very careful because it will pop. Then add the pasta water, salt, black pepper, and heavy cream. Stir all of this together until everything is mixed in.

5. Add the parmesan cheese and sage to the pan and stir together until the cheese has melted.

6. Serve.