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Pasta with Butternut Squash and Brown Butter

Parmesan Black Pepper Ravioli with Butternut Squash and Brown Butter

Parmesan & Black Pepper Ravioli pairs up with a creamy sauce made of roasted butternut squash and brown butter. It's easy enough for weeknight family dinner but elegant enough for a dressier occasion, too. Serve it as a main course or dole out smaller portions and enjoy it as a starter. 

Course Appetizer, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 to 4 servings
Author Katie Morford

Ingredients

  • 1 butternut squash that's about 2 1/2 pounds
  • 2 large shallots
  • 1/4 cup whole milk
  • 1/2 cup low-sodium chicken broth
  • 1/4 heaping teaspoon kosher salt
  • One 9-ounce package Buitoni Parmesan & Black Pepper Ravioli
  • 2 tablespoons butter
  • 1/4 cup grated Pecorino Romano cheese (or Parmesan)
  • 2 teaspoons chopped fresh sage

Instructions

  1. Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper or a silicone baking mat. 

  2. Cut the squash in half lengthwise. Put one half flesh-side-down on the baking sheet along with the shallots. Save the other half for another use. Roast until tender enough that a little knife slides right into the fattest part of the flesh, about 45 minutes

  3. Let the squash cool enough to handle. Scoop out the seeds and spoon the flesh of the squash into a blender. Peel off the skin of the shallots and add the tender insides to the blender, along with the milk, broth, and salt. Blend until creamy smooth. 

  4. Bring a large pot of generously salted water to a boil and cook the ravioli according to package directions. Drain.  

  5. While the pasta cooks, melt the butter in a small saucepan over medium heat until it bubbles and then turns a nutty brown color. Remove from heat.

  6. To assemble, put a few spoonfuls of the butternut squash sauce in the bottom of shallow bowls. Divide the ravioli among the bowls. Drizzle on the brown butter, add a little Pecorino, and a pinch of fresh sage.  Serve.