Butternut Squash Ravioli with Brown Butter Sage Sauce

I can not begin to tell you how much I love butternut squash ravioli. Sometimes I would even cheat and purchase it pre-made. However, my local go-to stopped carrying it, so I started to make my own. Man, oh man, was it worth the extra effort! Here's all you need to make about 4 servings:

Photo byEmilie

Ingredients:

• 2, 9 oz pkg. butternut squash ravioli (18 oz total)*
• 6 tablespoon salted butter cut into tbsps
• 1 Tbl minced garlic
• 1 tablespoon fresh sage julienned and packed
• 1/2 cup parmigiano grated
• (4 oz) cubed pancetta, optional
• 1/4 cup reserved pasta water
• flaky salt
• fresh cracked pepper

Cook the pancetta until it's crispy, then transfer to a paper towel to drain. Meanwhile, prepare the butternut squash ravioli according to the package instructions, usually by boiling for about 4 minutes. Be sure to reserve some of the pasta water for later use.

As the ravioli cooks, start the brown butter sauce. In a medium nonstick pan, melt 6 tablespoons of salted butter over medium heat, stirring constantly as it bubbles and darkens. Once the butter reaches a warm acorn-brown color, turn off the heat and immediately stir in the minced garlic and sage. The sage will crisp up in the hot butter, just make sure that the garlic doesn't burn.

Add the cooked ravioli to the pan along with the reserved pasta water and half of the grated Parmesan. Toss gently for about a minute, allowing the cheese to melt and coat the ravioli.

Plate the dish and finish with flaky salt, freshly cracked pepper, the crispy pancetta, and the remaining Parmesan, and enjoy!

* Notes:

You can also make your own homemade butternut sqash ravioli. It takes a bit of time, but is so delicious! You can also make a large batch and freeze the remaining for later.