Butternut Squash Ravioli with Brown Butter Sauce

I bought these butternut squash ravioli frozen at Earth Fare and found this recipe for a brown butter sauce to go over it.  I thought this was delicious!  The sauce was not overpowering and it fit the ravioli perfectly!  We'll definitely be making this quick dinner again.  The ravioli I bought was two servings, so it was perfect for us.  And this was just the right amount of sauce.


3/4 stick butter
1 Tbsp torn fresh sage leaves
1/4 cup toasted pecans, chopped
1/4 cup dried cranberries
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
grated Parmesan cheese


To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a heavy skillet over medium heat.  Add the sage, peans and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.  Stir to combine. Cook the ravioli according to package directions.  Using a slotted spoon, gently spoon the ravioli onto a serving platter, top with the brown butter sauce, sprinkle with Parmesan cheese and serve.