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Easy Sauce for Butternut Squash Ravioli
This delicious herbed sauce is perfect for butternut squash ravioli. The combination is a pair made in heaven!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer, Main Course
Cuisine:
Italian
Servings:
2
people
Calories:
400
kcal
Author:
The Curry Mommy
Equipment
Large Pot
Butter Pot
Silicone Brush or equivalent
Wide serving platter
Spatula for mixing
Colander
Grater
Ingredients
9
oz
butternut squash ravioli
8
fresh sage leaves (4 of them chopped finely)
1
teaspoon
fresh grated garlic
2
tbsp
butter
½
teaspoon
fresh lemon juice
pinch
bouillon powder or a cube that is crushed
salt (add after tasting)
crushed red pepper flakes
coarse black pepper
Instructions
Butternut Squash Ravioli
Cook the ravioli per packaged instructions with salt water.
Strain and place the hot ravioli in a wide serving plate.
Continue to make the butternut squash ravioli sauce.
Sauce for Butternut Squash Ravioli
In a small butter pot, heat the butter on low heat.
OPTIONAL STEP-
Cook 4 of the sage leaves until slightly crispy and remove them. Set them aside.
Add the grated garlic and cook for about 30 seconds.
Slowly add in the finely chopped sage leaves, red chili flakes, coarse black pepper, and a pinch of bouillon.
Mix it well and cook for about 30 seconds.
Add the lemon juice and cook for about 30 more seconds.
Pour the sauce over the cooked butternut squash ravioli.
Use a silicone brush to slather the mixture over the ravioli.
Top with grated parmesan cheese and fried sage leaves. Enjoy the pasta warm.
Nutrition
Serving:
125
g
|
Calories:
400
kcal
|
Carbohydrates:
51
g
|
Protein:
10
g
|
Fat:
17
g
|
Saturated Fat:
12
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
98
mg
|
Sodium:
705
mg
|
Potassium:
573
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
8
IU
|
Calcium:
6
mg
|
Iron:
6
mg