Brown Butter Sauce (butternut squash ravioli)

By Shawn

Ingredients

• 3/4 cup butter (1 1/2 sticks)
• 2 tablespoons torn fresh sage leaves
• 1/2 cup toasted walnuts, chopped
• 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/3 cup grated Parmesan cheese

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

melt the butter in a large, heavy skillet over medium heat.

Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.

Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.