Pumpkin Ravioli with Brown Butter & Squash
This pumpkin ravioli is fall on a plate - with nutty brown butter, crunchy pecans, sweet squash and cranberries, and a drizzle of sweet and tangy balsamic to tie it all together. A perfect cozy weeknight meal!
Equipment
- Large Saucepan
- Large pot
Ingredients
- 1 package pumpkin ravioli 8 oz
- 3 cups butternut squash peeled and cut into small cubes
- 1/2 cup pecans
- 3 tbsp Butter
- 1 tbsp olive oil
- 1/2 cup dried cranberries
- 1 tsp Balsamic glaze to drizzle
- Salt pepper, rosemary to taste
Instructions
- Cook pasta according to package instructions, drain and set aside.
- Melt butter in saucepan over medium heat until it begins to brown and smells nutty. Add squash and sauté for a few minutes until squash is soft, then add cranberries, most of pecans, salt, pepper, and rosemary. Stir together. Add olive oil and stir to combine everything.
- Toss ravioli in sauce, remove from heat, and split onto two plates. Drizzle balsamic glaze over ravioli, top with extra nuts, and enjoy!
Nutrition
Calories: 717kcalCarbohydrates: 72gProtein: 11gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 68mgSodium: 407mgPotassium: 861mgFiber: 9gSugar: 29gVitamin A: 22862IUVitamin C: 44mgCalcium: 134mgIron: 7mg
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