Butternut Squash Ravioli with Crispy Sage Leaves
I wish I could say I made these butternut squash ravioli myself, but I didn’t. I did boil them, so that counts….doesn’t it? One day I’d like to try making homemade ravioli, but until then, I’m going with these. I’ve tried many different brands of butternut squash ravioli — some include potato, which makes them a bit more starchy, or amaretti cookie, which gives them a sweeter flavor. These are my favorite.
They are the Pasta Prima brand, and you can find them at just about any supermarket, as well as Costco. They have the perfect creamy butternut squash filling with just the right amount of spice. I love how colorful they are too, and I’m a sucker for color. The crispy sage leaves are an extra step completely worth taking here. The crisp, earthy flavor of the sage compliments the rich, creamy filling. The sage leaves make store bought ravioli look pretty elegant, too, which doesn’t hurt. It takes no time at all to fry them up, either.
Add the crunchy, toasted walnuts and the salty bite of the shaved parmesan and this dish is complete. You’ll be happy to know that it is tossed in the olive oil leftover from frying the sage. Now that is simple.
- ¼ cup extra virgin olive oil (or enough to fill the bottom of a large saucepan about ¼"
- 12 large or 16 small sage leaves, stems snipped
- ⅓ cup walnut pieces, toasted
- ⅓ cup shaved parmesan
- (2) packages butternut squash ravioli (I like Pasta Prima brand)
- Heat the walnut pieces in a small skillet in a single layer over medium heat for 8-10 minutes or until fragrant. Set aside.
- Heat the olive oil in a large saucepan over medium high heat until it is hot, about 2 minutes. Drop sage leaves in the hot oil. Cook on first side about 20 seconds or until the edges begin to brown. Using tongs, turn over and cook on the other side another 20 seconds. The sage cooks quickly, so keep a close eye on them. Remove from the oil and place on paper towels. Turn off the heat and reserve the oil for the ravioli.
- Prepare ravioli according to package directions. When done, remove the cooked ravioli from the pot using a slotted spoon and place in the saucepan with the oil. Toss gently. Using the slotted spoon, remove the ravioli from saucepan and place in a serving dish.
- Top with the walnuts, crispy sage leaves, and shaved parmesan.