Butternut Squash Ravioli with Brown Butter Pecan Sauce

A quick and irresistible Butternut Squash Ravioli dish with a nutty brown butter and pecan sauce, perfect for a cozy night in.

Scale

Cook Mode Prevent your screen from going dark

Cook the butternut squash ravioli according to the package instructions in a large pot of boiling salted water (3-5 minutes).
In a skillet, melt the unsalted butter over medium heat. Once it starts to foam, add the chopped pecans and cook until the butter turns golden brown (3-5 minutes).
Season the brown butter sauce with salt and black pepper to taste. If using, toss in the fresh sage leaves and sauté for an additional minute.
Transfer the cooked ravioli into the skillet with the brown butter sauce and gently toss to coat. Serve immediately, garnished with grated Parmesan cheese if desired.

Serve immediately for the best texture. You can customize the sauce with other ingredients as desired.