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butternut squash ravioli with brown sugar and sage

(1 rating)
Trufflegirl avatar
Recipe by
Barbara Miller
@Trufflegirl
Oakdale, MN

Since the very first time I tasted this combination of flavors in a ravioli dish, I became addicted. It has all the elements. Sweet, salty, creamy, crunchy, a little spicy and buttery. just don't think it can get any better than this dish!

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For butternut squash ravioli with brown sugar and sage

  • 16 oz
    butternut squash ravioli, cooked per package instructions
  • 3/4 c
    pecans, chopped
  • 1/2 c
    dried cranberries
  • 3 Tbsp
    butter, not margarine
  • 1/4 c
    brown sugar
  • 3/4 tsp
    kosher salt
  • 1/4 tsp
    cayenne pepper
  • 1 1/2 Tbsp
    chopped fresh sage
  • 2 Tbsp
    heavy cream

How To Make butternut squash ravioli with brown sugar and sage

  • 1
    Prepare pasta as directed on package and drain.
  • 2
    While pasta cooks, start the sauce. Have all the ingredients ready as this comes together quickly.
  • 3
    Using a large wide sauce pan or skillet, toast pecans with cranberries on medium heat until just fragrant.
  • 4
    Reduce heat to low, add butter and stir.
  • 5
    Add brown sugar, salt cayenne and sage. Stir until butter is completely melted.
  • 6
    Whisk in cream, add cooked ravioli and enjoy!
  • 7
    *** If you can't find butternut squash ravioli, you can always use the chicken ravioli, spinach or even the cheese ravioli and you will be just fine. I usually get mine at Sam's Club or Cub. If you are feeling energetic, you can always make your own.
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