Sage-Pecan Butternut Squash Ravioli

Name: Sage-Pecan Butternut Squash Ravioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.

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

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

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.

Nutrition Facts

1 cup: 568 calories, 32g fat (11g saturated fat), 44mg cholesterol, 637mg sodium, 63g carbohydrate (19g sugars, 5g fiber), 11g protein.

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