Butternut Squash Ravioli & Brown Butter Sage – Pusateri's

Butternut Squash Ravioli & Brown Butter Sage

 

Butternut Squash Ravioli

 

INGREDIENTS

PUSATERI'S JUMBO BUTTERNUT SQUASH 

RAVIOLI 

COWS CREAMERY SEA SALT CULTURED BUTTER

FRESH SAGE

BABY SPINACH

PINE NUTS

PECORINO ROMANO DOP

 

  

Pusateri's RavioliPecorino Romano Cheese DOPCows Creamery Sea Salted ButterPusateri's Pine NutsFresh SageBaby Spinach

 

METHOD

  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.

 

  

Pairs well with Pusateri's Siracusa Salad, and Pusateri's Tiramisu for dessert:
Pusateri's Siracusa Salad  Pusateri's Tiramisu

  Butternut Squash Ravioli

INGREDIENTS

PUSATERI'S JUMBO BUTTERNUT SQUASH RAVIOLI 
COWS CREAMERY SEA SALT CULTURED BUTTER
FRESH SAGE
BABY SPINACH
PINE NUTS
PECORINO ROMANO DOP

Pusateri's RavioliPecorino Romano Cheese DOPCows Creamery Sea Salted ButterPusateri's Pine NutsFresh SageBaby Spinach

 

METHOD

  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.

 

Pairs well with Pusateri's Siracusa Salad and Pusateri's Tiramisu for dessert:

Pusateri's Siracusa SaladPusateri's Tiramisu