BUTTERNUT SQUASH RAVIOLI |
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½ OZ PINENUTS
16 OZ BUTTERNUT SQUASH RAVIOLI, frozen
KOSHER SALT & FRESH CRACKED PEPPER, to taste
½ C UNSALTED BUTTER
½ OZ FRESH SAGE
2-3 OZ CRUMBLED GOAT CHEESE
Place pinenuts in a small dry sauté pan and cook over medium heat, just until toasted, about 3 minutes. Set aside. Bring a large pot of water to a boil and cook ravioli until al dente, about 3 minutes depending on the brand of pasta. Drain and place on a medium sized platter. Sprinkle with salt and pepper.
Place butter in a small sauce pan set over medium heat and add whole sage leaves. Cook for about 6 minutes, swirling, until butter is browned and sage leaves are crispy. Pour butter mixture atop pasta and finish with crumbled goat cheese and toasted pine nuts.
16 OZ BUTTERNUT SQUASH RAVIOLI, frozen
KOSHER SALT & FRESH CRACKED PEPPER, to taste
½ C UNSALTED BUTTER
½ OZ FRESH SAGE
2-3 OZ CRUMBLED GOAT CHEESE
Place pinenuts in a small dry sauté pan and cook over medium heat, just until toasted, about 3 minutes. Set aside. Bring a large pot of water to a boil and cook ravioli until al dente, about 3 minutes depending on the brand of pasta. Drain and place on a medium sized platter. Sprinkle with salt and pepper.
Place butter in a small sauce pan set over medium heat and add whole sage leaves. Cook for about 6 minutes, swirling, until butter is browned and sage leaves are crispy. Pour butter mixture atop pasta and finish with crumbled goat cheese and toasted pine nuts.
