Sage-Pecan Butternut Squash Ravioli Recipe

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Sage-Pecan Butternut Squash Ravioli Recipe
Sage-Pecan Butternut Squash Ravioli Recipe photo by Taste of Home
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Sage-Pecan Butternut Squash Ravioli Recipe

Read Reviews
4 1 1
Publisher Photo
I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. —Barbie Miller, Oakdale, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli
  • 3/4 cup chopped pecans or walnuts
  • 3 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Dash cayenne pepper
  • 1/4 cup heavy whipping cream
  • 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  • Shaved or shredded Parmesan cheese

Directions

Cook ravioli according to package directions.
Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage.
Drain ravioli; add to skillet and toss to coat. Top with cheese. Yield: 4 servings.
Originally published as Sage-Pecan Butternut Squash Ravioli in Simple & Delicious October/November 2014

  • 1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli
  • 3/4 cup chopped pecans or walnuts
  • 3 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Dash cayenne pepper
  • 1/4 cup heavy whipping cream
  • 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  • Shaved or shredded Parmesan cheese
  1. Cook ravioli according to package directions.
  2. Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage.
  3. Drain ravioli; add to skillet and toss to coat. Top with cheese. Yield: 4 servings.
Originally published as Sage-Pecan Butternut Squash Ravioli in Simple & Delicious October/November 2014

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Reviews forSage-Pecan Butternut Squash Ravioli

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ahall1317 User ID: 6889506 127624
Reviewed Sep. 11, 2014

"This recipe is decent. With the sweetness of the pecans, the amount of brown sugar is just too much. Next time I make this, I will be trying ~1/4 Cup Pecans, and just adding brown sugar to taste. Otherwise, a very simple, elegant, easy-to-prepare dinner. Must use fresh sage to get the flavor to come through!"

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