Ravioli with Pesto, Squash, and Sage

By jads8627

Ingredients

• 8 8 1/2-inch 1 butternut squash, peeled, cut into 1/2-inch dice (about 1 cup)
• 12 12 12 ounce(s) large cheese ravioli
• 1/4 1/4 1/4 cup(s) pesto sauce
• 2 2 2 tablespoon(s) olive oil, divided
• 16 16 16 sage leaves
• 1/4 1/4 1/4 cup(s) walnut pieces, toasted
• 1/4 1/4 1/4 cup(s) grated fresh Parmesan cheese
• Read more: Ravioli with Pesto Squash and Sage Recipe - Redbook
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Preparation

Step 1

Heat a large saucepan of salted water to boiling. Add squash and cook 4 to 5 minutes. Scoop out with a small strainer.
When water returns to a boil, add ravioli and cook according to package directions. Drain pasta; toss with pesto sauce.
Meanwhile, in a medium nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add squash, sprinkle with kosher salt and freshly ground pepper, and cook, stirring, about 5 minutes. Remove squash and put in a bowl.
Add 1 tablespoon olive oil to the same skillet and cook sage leaves until crisp, 30 seconds to 1 minute. Drain on paper towels.
Spoon squash over ravioli and garnish with walnuts and sage. Sprinkle with Parmesan cheese.