Brown Butter & Sage Autumn Pasta

Those who love Fall flavors are going to love this recipe…Brown Butter & Sage Autumn Pasta. This recipe is an adaptation of one I had from Marley Spoon. If you don’t have a Trader Joes, there are other brands that carry this ravioli flavor as well. Grilled chicken would be tasty if you’d like to add some additional protein.

Ingredients

  • 1 medium sweet potato, peeled and cut in
  • 1/2” pieces
  • 3 sprigs fresh sage, chopped
  • 1/3 cup chopped shallot or red onion
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup grated parmesan, divided
  • 4 tbsp olive oil, divided
  • 2 tbsp butter
  • 8.8 oz butternut squash ravioli
  • Recipe

    Bring a large pot of salted water to a boil. Heat 2 tbsp oil in a large skillet over medium-high heat. Add chopped pecans and sage and cook 2-3 minutes, stirring frequently. Transfer to a paper towel-lined dish and sprinkle with 1/4 tsp salt. In the same skillet, add 2 tbsp oil and sweet potato. Season with salt and pepper and cook until brown, about 7-8 minutes. Add butter and chopped shallot or red onion. Cook, stirring often, until onions are translucent, about 2-3 minutes. Meanwhile, add butternut squash ravioli to boiling salted water, and cook according to package directions. Once al dente, add ravioli, 1 cup pasta water, and 1/4 cup grated parmesan cheese to the large skillet. Stir over medium-high heat until the sauce has thickened, about 2 minutes. Dish and sprinkle with crispy pecans and sage and additional parmesan.

    Approximate Nutrition Information for 1 cup ravioli and 1/3 potato: 681 calories 46g fat, 50g carbs, 17g protein

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    Those who love Fall flavors are going to love this recipe…Brown Butter & Sage Autumn Pasta. This recipe is an adaptation of one I had from Marley Spoon. If you don’t have a Trader Joes, there are other brands that carry this ravioli flavor as well. Grilled chicken would be tasty if you’d like to add some additional protein.