When the leaves start to turn and we feel that crispness in the air, I know it’s time to bring out some of my favorite fall recipes. One of those comforting dishes is Butternut Squash Ravioli with Brown Butter Sauce and Pecans. It’s like a hug on a plate, and it brings warmth to any dinner table!
The Story Behind the Recipe
I first stumbled upon this recipe a few years ago during a family gathering. My sister brought over homemade ravioli filled with the most delightful butternut squash. I was so intrigued. The smell was simply divine! As we gathered around the table, we couldn’t stop talking about how delicious it was. It was that moment that inspired me to try making it myself at home. And let me tell you, it didn’t take long before it became a go-to dish for special occasions and cozy Sunday dinners.
Gathering Ingredients
Let’s talk about what you’ll need for this recipe. The ingredients are simple, but the flavors come together oh-so-delightfully:
For the Ravioli:
- 2 cups butternut squash, peeled and diced
- 1 cup ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 package of fresh or frozen ravioli (store-bought, to save us time)
For the Brown Butter Sauce:
- 1/2 cup butter
- 1/2 cup pecans, chopped
- Fresh sage leaves (optional for extra flavor)
Making the Ravioli
Now, let’s get cooking! First, I roast that beautiful butternut squash in the oven until it’s tender, around 25-30 minutes at 400°F. The smell of it roasting makes my heart happy! While it cools, I mix the squash with ricotta cheese, salt, and a hint of nutmeg in a big bowl. It’s such a lovely combination of flavors!
Next, if you’re using fresh ravioli, you’ll want to fill them with this creamy mixture. You can find fresh pasta at your local grocery store if you’re short on time, and nobody will know the difference! If using frozen, just cook them according to the package instructions.
Preparing the Brown Butter Sauce
As the ravioli cooks, I turn my attention to the brown butter sauce. In a skillet on medium heat, I melt the butter and let it bubble until it turns a beautiful golden brown. This usually takes around 5 minutes. Oh goodness, the smell is heavenly—just keep an eye on it so it doesn’t burn! I toss in the chopped pecans, allowing them to toast slightly for about 2-3 minutes, and if you’re feeling fancy, add a few fresh sage leaves for a touch of sophistication.
Combining Everything
Once the ravioli have cooked, I gently drain them and add them straight into the brown butter sauce. This is the moment where everything starts to come together beautifully! I love to sprinkle the dish with a little extra pecans for crunch and toss it all together so each piece of ravioli gets coated in that rich, nutty sauce.
Serving with Love
Now it’s time to serve! I dish it up warm, often garnishing it with a bit of grated Parmesan cheese. When my family gathers around the table, I watch as they take their first bites. The flavors dance on their taste buds, and I can see the smiles on their faces. It’s a dish that fills the belly and warms the heart.
An Unforgettable Creation
This Butternut Squash Ravioli with Brown Butter Sauce and Pecans has become a staple in my home, especially during the fall season. It’s comforting, delicious, and reminds me of family gatherings. I know you’ll love it, too, and your loved ones will savor every bite.
So, gather your ingredients, roll up those sleeves, and give this recipe a try! It’s more than just a meal; it’s a little taste of home and warmth to share with those we love. Enjoy!