Ingredients:
1 package of store bought fresh butternut squash ravioli (or your favorite ravioli)
5 Tbsp unsalted butter (the better the butter quality, the better the sauce will be)
1 Tbsp olive oil
A sprig of fresh rosemary, leaves removed and minced
Freshly ground black pepper
2 Tbsp pine nuts, lightly toasted in a dry skillet for 4-5 minutes.
Freshly grated Parmigiano-Reggiano
Method
- Prepare the ravioli according to package directions until al dente. Drain and set aside.
- Place the butter, olive oil and chopped rosemary in a saute pan and heat the pan to medium/high. The butter will melt and foam. Continue cooking, giving the pan an occasional swirl, until the butter turns a golden brown color and gives off a nutty aroma. Watch closely so that the butter doesn’t burn.
- Turn off the heat, put the cooked ravioli into the pan and toss with the brown rosemary butter until the ravioli is warmed through.
- Sprinkle with black pepper, to taste.
- Garnish with pine nuts and fresh Parmigiano-Reggiano.
