Butternut Squash Ravioli Sauce

Dish info





Step 1

Toast walnuts in a pan until lightly browned.

Step 2

Fry sage leaves in oil until crispy.

Step 3

Chop sage leaves then set aside.

Step 4

Melt butter in olive oil pan.

Step 5

Once butter melts, add garlic and cook until fragrant.

Step 6

Stir in chopped sage and a little salt.

Step 7

Boil butternut squash and reserve starchy pasta water.

Step 8

Toss ravioli in skillet with olive oil and add pasta water.

Step 9

Garnish with sea salt, black pepper, and Parmigiano-Reggiano then serve!

About the Authors

We're Alec & Kat, the authors behind The Heirloom Pantry.  We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.