SAGE-PECAN BUTTERNUT SQUASH RAVIOLI

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Sage-Pecan Butternut Squash Ravioli image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • Cook ravioli according to package directions., 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., Drain ravioli; add to skillet and toss to coat. Top with cheese.

Nutrition Facts :

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