Butternut Squash Ravioli & Brown Butter Sage

INGREDIENTS

PUSATERI'S JUMBO BUTTERNUT SQUASH 

RAVIOLI 

COWS CREAMERY SEA SALT CULTURED BUTTER

FRESH SAGE

BABY SPINACH

PINE NUTS

PECORINO ROMANO DOP

1. Bring a pot of water to a boil. Add the ravioli and cook until tender. Once cooked, reserve ¼ cup of the cooking water.
2. Add 6 pats of butter to a large light-coloured skillet and melt it over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy (about 2-3 minutes), add crushed garlic with the skin on. Continue to stir and cook over medium-low heat until garlic is browned (about 3-5 minutes). Once browned, remove it from the heat, and stir in the sage.
3. Add the ravioli to the skillet with spinach and the reserved ravioli water. Toss with sage brown butter sauce to coat.
4. Return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Salt to taste.
5. Garnish with toasted pine nuts, shaved Pecorino Romano, and freshly cracked pepper.