Cheese Ravioli With Roasted Squash, Crispy Sage and Brown Butter | Easy Home Meals

Ingredients

• 1 large acorn squash
• 2 tablespoons olive oil
• salt and ground black pepper
• pinch of ground nutmeg
• 1 pound Armanino Four Cheese Ravioli
• 6 tablespoons unsalted butter
• 14 large fresh sage leaves, divided
• ¼ cup coarsely chopped walnuts
• 1 large shallot, peeled, halved and thinly sliced
• 1 tablespoon balsamic vinegar
• grated parmesan cheese, for serving
• Preheat oven to 425°F. Line a rimmed sheet pan with aluminum foil.
• Slice acorn squash in half, scoop out seeds and slice into ½” thick pieces.
• Toss squash slices with olive oil, and a good pinch each of nutmeg, salt and pepper and spread in a single layer (on the prepared sheet pan.
• Roast, without turning, until squash is tender but still holds its shape, about 20-25 minutes.
• Bring a large pot of salted water to a boil for the ravioli.
• Finely chop six of the sage leaves. Leave the other eight whole. Line a plate with a paper towel and set aside.
• Place a large skillet or sauté pan over medium heat. Add the butter. When it’s melted and foamy, stir in whole and chopped sage leaves, sliced shallot and the walnuts.
• Remove the pan from the heat and with a slotted spoon, remove whole sage leaves and place on the paper towel plate.
• At this point, the water for the ravioli should be boiling. Cook according to package directions (4-5 minutes). Drain.
• Return the butter to medium heat, add the balsamic vinegar and a good pinch of salt; stir to combine. Taste and add more salt if needed.
• Add the cooked ravioli to the sauce, folding gently to coat. Taste again and add more salt if needed.
• Serve hot and enjoy!
• Don’t like walnuts? Try pine nuts, slivered almonds or chopped hazelnuts.