Butternut Squash Ravioli
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There are some meals that feel like a warm sweater. This is one of them.
Butternut squash ravioli is already comforting, but when you bring in Wild Mushroom & Sage Premium Extra Virgin Olive Oil, it becomes something truly memorable. That earthy mushroom depth paired with sage is such a natural match for the sweetness of the squash.
The brown butter adds richness, the hazelnuts bring just the right amount of crunch, and those crispy sage leaves on top? They make the whole dish feel thoughtful and just a little elegant.
What I love most about this recipe is that it looks like you spent hours in the kitchen — but you didn’t. It’s simple ingredients, handled well, and finished with a beautiful olive oil that ties everything together.
Serve it with a simple green salad and a glass of wine, and dinner feels complete.
Butternut Squash Ravioli
Rated 5.0 stars by 1 users
Category
Main Courses
Author:
https://shopevoo.com
Servings
Serves 4
Prep Time
10 minutes
Cook Time
15 minutes
Tender butternut squash ravioli tossed in a sage and hazelnut brown butter sauce with Wild Mushroom & Sage Premium Extra Virgin Olive Oil for a rich and comforting pasta dish.
Ingredients
For the Ravioli
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1 package (12–16 oz) butternut squash ravioli
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Salt, for cooking water
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1 tablespoon Wild Mushroom & Sage Premium Extra Virgin Olive Oil
For the Sage & Hazelnut Brown Butter Sauce
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2 tablespoons Wild Mushroom & Sage Premium Extra Virgin Olive Oil
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2 tablespoons unsalted butter
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10–12 fresh sage leaves
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¼ cup chopped hazelnuts
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Salt and freshly ground black pepper, to taste
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Grated Parmesan cheese, for serving (optional)
Directions
Bring a large pot of salted water to a boil.
Cook the ravioli according to package directions until they float to the surface, about 3–5 minutes. Drain and drizzle with 1 tablespoon Wild Mushroom & Sage Olive Oil to prevent sticking. Set aside.
In a large skillet over medium-high heat, melt the butter and 2 tablespoons of Wild Mushroom & Sage Olive Oil. Cook until the butter begins to foam and turn golden brown, about 2–3 minutes.
Add the fresh sage leaves and fry for 1–2 minutes until crisp. Remove the sage and set aside on a paper towel.
Add the chopped hazelnuts to the brown butter and toast for 2–3 minutes until fragrant and lightly golden. Season with salt and pepper.
Gently add the cooked ravioli to the skillet and toss until evenly coated and heated through.
Plate the ravioli and spoon the brown butter and hazelnuts over the top.
Garnish with crispy sage leaves and grated Parmesan if desired. Serve immediately.
Recipe Note
Tracey’s Notes
- Watch the brown butter carefully — it can go from golden to burnt quickly.
- Toasting the hazelnuts in the butter adds incredible depth.
- A final light drizzle of Wild Mushroom & Sage Olive Oil just before serving adds beautiful aroma.