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Butternut Squash Raviolis with a Browned Butter Sage Sauce & Flash Fried Sage Leaves Recipe
Add a photoThis dish is quick and easy to make and turns out delicious every time!
Ingredients
- 1 lb of Butternut Squash Raviolis
- ¼ lb or 1 stick of butter
- 20-30 Leaves of Fresh Sage ½ of them julliened
- Pecorino Cheese
- ¼ cup of Extra Virgin Olive Oil
- Salt and pepper
Directions
- Cook Raviolis until al Dente in salted boiling water.
- While you are cooking the raviolis heat a large sauté pan on med-high heat.
- Place the butter in the pan and it will smoke and pop a little bit at first.
- Allow the butter to brown slightly and then add the sliced sage leaves.
- After 1 minute of cooking add the Olive Oil and Raviolis to the sauce and then serve with a fresh shaving of Pecorino Cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 321 | 99% |
| Total Fat 36.49g | 46% |
| Saturated Fat 16.43g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 7mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.24g | 0% |
