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Butternut squash ravioli with sage butter and chestnuts

singlle recipes image
Prep
Prep
5 - 10 Min
Cook
Cook
10 - 10 Min
Portions
Portions
4 - 5

Print

ingredients

  • 1 pack of OSM Butternut squash ravioli 500g
  • 1/2 stick of butter (4 TBS)
  • 1 clove of garlic chopped
  • 5-6 leaves of sage chopped
  • juice from 1/2 lemon
  • 5 – 6 roasted chestnuts
  • Parmesan
  • Fresh black pepper

preparation

  • Cooking instruction
  • Squeeze the juice from 1/2 lemon and reserve
  • Put half a stick of butter (4TBS) and heat on medium until it starts to bubble. Add garlic and sage. Cook for a minute or two, until the butter foams up. Remove from heat and when foaming bubbles go down, add the lemon juice. This
  • will stop the butter from browning any further. This can be done ahead of time
  • Add Ravioli to boiling water and cook for 4 minutes. Carefully remove ravioli with a slotted spoon and place in 12″ pan. Pour the sage butter on top and stir gently.
  • Plate ravioli. Crumble the roasted chestnuts on top of pasta. Add Parmesan and some fresh black pepper

 

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