- 9 oz Butternut Squash Ravioli
- 1/4 lb. Fresh Spinach
- 1/4 Cup Almonds or Walnuts
- 5 tbsp Butter, unsalted
- 2 tbsp Sage, fresh, and 2 fully leaves
- 2 Cloves Garlic, Minced
- 2 TBSP Parmesan Cheese
- Salt and Pepper to taste
Bring a large saucepan of water to a boil (about 6 cups). Once boiling add in your raviolis and cook until tender. Follow instructions of ravioli packaging as they can differ on size. Once cooked, reserve 1/4 of the water and drain the raviolis in a colander, set aside.
Mince your garlic and chop your nuts (almonds or walnuts), set aside.
Add the butter to a large skillet and melt it over low to medium heat, continue stirring. When butter becomes bubbly/sizzle (about 2-3 minutes) and in your garlic and chopped nuts. Stir until everything is browned, about 3-5 minutes. Reduce heat to simmer and add in the sage.
Once that is all mixed together, add in your spinach and the 1/4 cup reserved water. Spinach should be wilted, add salt and pepper. (About 2 tsp of each)
Add in your cooked raviolis. (At this point all ingredients should be together in the large skillets.) Mix and add your parmesan cheese. Taste, and add salt/pepper to your liking.
When serving garnish with parmesan and basil.