Brown Butter Sage Ravioli with Roasted Vegetables

I’m sad to report that the last couple of meals chez nous have not been worthy of a post.  There was a failed curry.  There was a frozen pizza…and then pizza delivery.  And then for the last couple of days, there has been Lipton’s soup, as I struggle to fend off a cold.

But this meal redeems me to me.  And to my husband.  And based on the punches I received to my uterus, baby as well.  I guess butter + pasta will do that.

 

IMG_4485

Brown Butter Sage Ravioli with Roasted Vegetables

  • olive oil
  • 1 package pre-cut butternut squash
  • 1 package cremini mushrooms, sliced in half
  • 8 leaves fresh sage
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 package ravioli (I used root vegetable ravioli from TJ’s)
  • splash dry white wine
  • juice from 1/2 lemon
  • pepper, salt
  1. Preheat the oven to 400 degrees F.  Spread the butternut squash evenly in a jelly roll pan, drizzle olive oil, salt and pepper and give the whole thing a toss.  Stick in the oven for 20 minutes – use this time to slice up your mushrooms and prep your garlic.
  2. At the 20 minute mark, add the mushrooms to the pan with the squash, give the mixture a toss, and then stick it back in the oven for another 20 minutes.  (This is actually the perfect amount of time to do the rest of the steps below!)
  3. Start boiling water for the ravioli – add a bit of salt for flavor.  Cook the ravioli according to directions; drain and reserve just a splash of the starchy water.
  4. While water boils, heat a small skillet over medium heat – when hot, add the butter.  When the butter starts to turn lightly brown at the top, add the garlic, cook for 30 seconds, and then add the sage.  Cook for 1-2 minutes, and then remove from heat.  Add a splash of wine, the lemon juice and just a touch of pepper.
  5. Take your veggies out of the oven.  Serve raviolio topped with veggies, and then drizzle the sauce over the top.  Don’t forget to garnish with the sage – this is delicious.

The Verdict:

HOLY DELICIOUS.  How have I never been taken aside before for an explanation of the glories of brown butter sage sauce?  Mom, where were you on this one?!

 

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Published by

varinaj

planning, cooking, eating and repeating.

7 thoughts on “Brown Butter Sage Ravioli with Roasted Vegetables”

  1. Hi Varina,
    I enjoy your blog very much and have tried several of your recipes with good results. As a foodie and friend of your wonderful parents I must admit that I never buy ravioli because I make them from scratch given my heritage and the fact that my parents were restaurateurs. However I do applaud your brown butter sage sauce recipe. It’s very northern Italian and delicious. Thank you for your ideas and humor! Happy Valentine’s Day!
    Patti

    Like

    1. Patti thanks so much for sticking along with me, despite the sporadic posts! I can’t believe you make your own raviolis – next time I’m home, perhaps you can show me how?!

      Like

      1. I would love to show you how to make my Mom’ s ravioli.
        It will be fun! Call me when you you come to visit and we’ll have a ravioli-making afternoon . Xx

        Like

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