About the Recipe
If you're looking for the perfect comfort food to warm up your fall evenings, look no further than butternut squash ravioli. With its creamy, slightly sweet filling wrapped in tender pasta, this dish is the ultimate cozy meal. Whether you’re making it from scratch or taking the semi-homemade route with store-bought ravioli, the rich, nutty flavor of brown butter and fresh sage adds the perfect finishing touch. It’s simple, delicious, and guaranteed to impress at your next dinner gathering. Let’s dive into this easy recipe that’s both comforting and elegant!
Ingredients
1 Packet of Kitehill's Butternut Squash Ravioli - you can find this at sprouts or wholefoods
1 stick of unsalted butter
1 cup sliced shitake mushrooms
1 cup of chopped broccoli
Belgioioso's or Maurizio Gianni's Vegetarian Parmesan cheese - can be found out Sprouts or Shoprite
6-8 chopped basil leave or sage
Salt to taste
Black Pepper to taste
Crushed Red pepper to taste
1/3 cup of pasta water
Preparation
In a large nonstick pan on medium to low heat, add in cubes of butter and let it brown
While the butter is browning, in a separate pan boil water, add salt, and cook the kitehill butternut squash ravioli as per instructions on the package
After the butter has browned slightly add in chopped basil leaves or sage, shitake mushrooms, broccoli, salt, black pepper, and give it a good mix
Then add in the crushed red pepper(chili flakes), mix again, and let this cook for 4-6 minutes
By this time the ravioli should have cooked, add this to the brown butter pan, along with some pasta water and toss it real well. Making sure the brown butter liquid has coated every bit of the ravioli. Cook this for an additional 4 minutes
Serve hot with a sprinkle of shredded parmesan cheese. Say a little prayer and enjoy this comforting meal