27 October 2011

butternut squash ravioli in sage brown butter sauce

It's true that just about every culture has some sort of stuffed pasta or dumpling -- wonton, pierogi, kreplach, and the grandaddy of them all, ravioli. Ravioli are probably the most versatile and most creatively modified of them all.

With fall upon us, squash is plentiful and fitting for the season. If I had the time and patience, I'd make ravioli by hand. But I have neither, so I cheat and make this quick, elegantly simple week night dinner. The richness of butter and subtlety of sage is a perfect complement to the sweet, complex flavor of butternut squash.

1 package Trader Joe's butternut squash filled triangoli
1/2 stick unsalted butter
12 sage leaves
2 tbsp minced shallots
1 tbsp lemon juice
toasted pine nuts

Toast pine nuts and set aside. Melt butter until beginning to brown. Add sage leaves and fry on medium to medium-high heat for 3 minutes or until butter froth subsides. Remove leaves with slotted spoon and place on paper towels. Lightly salt the sage leaves. Add shallots to butter; saute about 3 minutes. Add lemon juice. Meanwhile, add ravioli to boiling water. Be careful to not overcook ravioli! Drain and add ravioli to butter. Crumble sage leaves and add pine nuts to mixture and serve.

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