Sage-Pecan Butternut Squash Ravioli
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
Ingredients
- 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
Reviews
This recipe is decent. With the sweetness of the pecans, the amount of brown sugar is just too much. Next time I make this, I will be trying ~1/4 Cup Pecans, and just adding brown sugar to taste. Otherwise, a very simple, elegant, easy-to-prepare dinner. Must use fresh sage to get the flavor to come through!