BUTTERNUT SQUASH RAVIOLI, BROWN BUTTER & SAGE WITH SHAVED PARMESAN
INGREDIENTS
- 1 package Giovanni Rana Butternut Squash ravioli
- 45 g butter
- 1 garlic clove, shaved
- 8 sage leaves
- Salt and pepper tt
- Freshly shaved Parmigiano reggiano
START COOKING
In a large pan melt butter on low heat.
“Cook until butter start turning golden brown”.
Quickly remove from the stove, to prevent burning.
Add garlic and sage. Season with salt and pepper
Cook ravioli according to packaging instructions
Strain ravioli and gently toss with brown butter sauce
Serve with freshly shaved parmesan.
“Cook until butter start turning golden brown”.
Quickly remove from the stove, to prevent burning.
Add garlic and sage. Season with salt and pepper
Cook ravioli according to packaging instructions
Strain ravioli and gently toss with brown butter sauce
Serve with freshly shaved parmesan.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Butternut Squash ravioli
- 45 g butter
- 1 garlic clove, shaved
- 8 sage leaves
- - Salt and pepper tt
- - Freshly shaved Parmigiano reggiano
START COOKING
In a large pan melt butter on low heat.
“Cook until butter start turning golden brown”.
Quickly remove from the stove, to prevent burning.
Add garlic and sage. Season with salt and pepper
Cook ravioli according to packaging instructions
Strain ravioli and gently toss with brown butter sauce
Serve with freshly shaved parmesan.
“Cook until butter start turning golden brown”.
Quickly remove from the stove, to prevent burning.
Add garlic and sage. Season with salt and pepper
Cook ravioli according to packaging instructions
Strain ravioli and gently toss with brown butter sauce
Serve with freshly shaved parmesan.