BUTTERNUT SQUASH RAVIOLI WITH BROWN SUGAR AND SAGE
Since the very first time I tasted this combination of flavors in a ravioli dish, I became addicted. It has all the elements. Sweet, salty, creamy, crunchy, a little spicy and buttery. just don't think it can get any better than this dish!
Provided by Barbara Miller
Categories Pasta
Time 25m
Number Of Ingredients 9
Steps:
- 1. Prepare pasta as directed on package and drain.
- 2. While pasta cooks, start the sauce. Have all the ingredients ready as this comes together quickly.
- 3. Using a large wide sauce pan or skillet, toast pecans with cranberries on medium heat until just fragrant.
- 4. Reduce heat to low, add butter and stir.
- 5. Add brown sugar, salt cayenne and sage. Stir until butter is completely melted.
- 6. Whisk in cream, add cooked ravioli and enjoy!
- 7. *** If you can't find butternut squash ravioli, you can always use the chicken ravioli, spinach or even the cheese ravioli and you will be just fine. I usually get mine at Sam's Club or Cub. If you are feeling energetic, you can always make your own.
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