Description
A rich and velvety creamy sage sauce that perfectly complements the sweetness of butternut squash ravioli, making a delicious and comforting dish.
Ingredients
- 2 tablespoons unsalted butter
- 6-8 fresh sage leaves
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Pinch of ground nutmeg (optional)
- Butternut squash ravioli, cooked according to package instructions
Instructions
- In a large skillet, melt the butter over medium heat until it begins to foam.
- Add the sage leaves and cook until they are slightly crispy and aromatic, about 2 minutes.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese until melted and the sauce thickens slightly, about 3-5 minutes.
- Season with salt, black pepper, and a pinch of nutmeg if using.
- Add the cooked butternut squash ravioli to the skillet and gently toss to coat with the sauce.
- Serve immediately, garnished with extra Parmesan and sage if desired.
Notes
- Use freshly grated Parmesan for the best flavor and smoothest sauce.
- Adjust thickness of sauce by simmering longer or adding a splash of pasta water.
- This sauce pairs well with other stuffed pastas like pumpkin or ricotta ravioli.