Brown Butter & Sage Autumn Pasta

Those who love Fall flavors are going to love this recipe…Brown Butter & Sage Autumn Pasta. This recipe is an adaptation of one I had from Marley Spoon. If you don’t have a Trader Joes, there are other brands that carry this ravioli flavor as well. Grilled chicken would be tasty if you’d like to add some additional protein.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: fall

Servings: servings

Calories: 681kcal

Ingredients

1 medium sweet potato peeled and cut into ½-inch pieces
3 sprigs fresh sage chopped
⅓ cup chopped shallot or red onion
½ cup pecans roughly chopped
½ cup grated parmesan divided
4 tablespoon olive oil divided
2 tablespoon butter
8.8 oz butternut squash ravioli

Instructions

Bring a large pot of salted water to a boil. Heat 2 tablespoon oil in a large skillet over medium-high heat. Add chopped pecans and sage and cook 2-3 minutes, stirring frequently. Transfer to a paper towel-lined dish and sprinkle with ¼ teaspoon salt.
In the same skillet, add 2 tablespoon oil and sweet potato. Season with salt and pepper and cook until brown, about 7-8 minutes. Add butter and chopped shallot or red onion. Cook, stirring often, until onions are translucent, about 2-3 minutes.
Meanwhile, add butternut squash ravioli to boiling salted water, and cook according to package directions. Once al dente, add ravioli, 1 cup pasta water, and ¼ cup grated parmesan cheese to the large skillet. Stir over medium-high heat until the sauce has thickened, about 2 minutes.
Dish and sprinkle with crispy pecans and sage and additional parmesan.