Brown Butter Butternut Squash Ravioli Bake
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 20 oz refrigerated butternut squash ravioli
- 1/2 cup unsalted butter
- 10–12 fresh sage leaves
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray. Bring a large pot of salted water to a boil and cook the ravioli for about 2 minutes less than the package instructions suggest. They should be slightly underdone since they will finish cooking in the oven. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Continue cooking, whisking constantly, until the butter begins to foam and then turns a medium amber brown. You will notice a nutty aroma and small brown bits at the bottom. Immediately add the fresh sage leaves and fry them for 30 seconds until crisp.
- Lower the heat and stir in the minced garlic, cooking for about 1 minute until fragrant. Slowly whisk in the heavy cream and ground nutmeg. Let the mixture simmer for 2-3 minutes until slightly thickened. Season with salt and black pepper to taste.
- Add the par-cooked ravioli to the skillet with the sauce. Gently toss the pasta until every piece is coated in the golden brown butter cream sauce. Fold in half of the grated Parmesan cheese.
- Transfer the ravioli mixture into your prepared baking dish. Spread it out into an even layer. Sprinkle the shredded mozzarella, the remaining Parmesan, and the chopped walnuts over the top.
- Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling, and the edges are starting to turn golden brown. If you want a crispier top, you can broil it for the last 2 minutes. Garnish with fresh parsley before serving.