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Ravioli with roasted squash and sage brown butter



From Mom Cantelmo's Kitchen


1 ½ lb butternut squash, peeled and cut into ½ inch dice

1 tbsp Olive oil

30 frozen jumbo cheese ravioli (about 2 ½ lb)

½ cup (1 stick) unsalted butter

½ onion minced

24 whole sage leaves

½ cup grated Parmesan cheese

¼ tsp each salt and ground black pepper


  1. Heat oven to 475f Toss squash and oil on baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.

  2. Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3 to 5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.

  3. While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.

  4. To serve, arrange 5 ravioli on each plate and top with roasted squash and Parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.


Makes 6 servings.

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