It's not Sunday....but I thought I would share this dish with you anyway. This is an easy week-night dish because prep is minimal. I am using fresh raviolis that you can buy at your local supermarket or specialty food store.
BUTTERNUT SQUASH RAVIOLI WITH BROWN SUGAR PINE NUT SAGE BUTTER
BUTTERNUT SQUASH RAVIOLI WITH BROWN SUGAR PINE NUT SAGE BUTTER
2 lbs fresh butternut squash raviolis
1 cup pine nuts
4 TBS butter, cut in to large pieces
1/2 cup brown sugar
1 tsp salt
cracked black pepper
2 TBS fresh sage, chiffonade
4 TBS cream or 1/2 and 1/2
Parmesan
1. Put water on to boil.
2. Meanwhile, in large saucepan....toast pine nuts over medium heat. Reduce heat to low and add butter, brown sugar, salt, pepper, and sage. Whisk in cream right before serving.
3. Cook pasta for about 5 minutes. Careful to avoid boiling vigorously or the raviolis may tear.
4. Drain pasta and spoon sauce over top. Sprinkle with Parmesan.
