Butternut Squash Ravioli with Rosemary-Sage Butter

By á-47

Ingredients

• Butternut Squash Ravioli to serve 6
• 6 Tbsp. butter
• 1 Tbsp. thinly sliced fresh sage
• 2 tea. finely chopped fresh rosemary
• Parmesan cheese

Preparation

Step 1

In a large pot of boiling salted water, cook the ravioli, stirring, until al dente, about 5 minutes.

Meanwhile, in a large heavy skillet over medium heat, melt the butter. Stir in the sage and rosemary for 1-2 minutes. Using a small strainer, transfer the pasta from the water to the skillet. Simmer, shaking the pan, for 1 minute. Sprinkle with 3/4 cup Parmesan and simmer for 1 minute. Stir in 1/2 cup of the pasta cooking water if desired to thin the sauce.

Serve with more Parmesan.