Tuesday, May 4, 2010


I came across this recipe on the back of the ravioli package and it's amazing.  Butter sauce?  Well of course it's going to be amazing.  What could be better than that?  Adding bacon to it of course.  That was my contribution to the recipe.  Now it's perfect. 

Brown Sugar Butter Sauce with Butternut Squash Ravioli
Makes 4 servings

17 oz (1 package) butternut squash ravioli
1/2 cup walnuts, chopped
2 T butter, chopped
1/4 cup brown sugar, packed
1/2 tsp kosher salt
1 pinch cayenne pepper
1 T fresh sage, chopped or 3/4 tsp dried sage
2 T cream
1/4 cup bacon

Prepare pasta as directed.  While pasta cooks, prepare sauce. 

Slice bacon into small strips, cook, and set aside.  Using a large, wide saucepan or skillet, toast walnuts on medium heat until just fragrant and beginning to color.

Reduce heat to low, add butter and stir. 

Add brown sugar, kosher salt, cayenne pepper, sage, and bacon.  Stir until completely melted.

Whisk in cream.

Add cooked ravioli.

Note:  This dish pairs well with plain asparagus.  You can make it a little healthier by substituting milk for cream.  But with all the butter and bacon in it, why bother?

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