Best Sage Pecan Butternut Squash Ravioli Recipes

Sage-Pecan Butternut Squash Ravioli image

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 :

BUTTERNUT SQUASH SAGE AND ROSEMARY STUFFED PECAN ENCRUSTED RAVIOLI'S image

Yield 20 pieces

Number Of Ingredients 12

Fresh lasagna pasta
1 med Roasted butternut squash, brushed with butter, salt and fresh ground white pepper
1/2 cup Roast Chestnuts
3 T minced Sage
2 T Minced Rosemary
1/2 C milk
2 Cloves roasted Garlic
1/3 C cream cheese
1 egg
2 C finely minced Pecans in food processor
extra flour for dusting
salt and pepper to taste

Steps:

Roast Squash and Chestnuts and Pecans. Puree squash and chestnuts and herbs, mix in milk that has been warmed and galic Chop up pecans in food processor Cut and stuff pasta with squash filling Bring water to boil and cook for 2 minutes Roll in pecans and bake for 15 minutes Top with fried sage