Butternut Squash Ravioli with Brown Butter and Sage
WHY THE PARING WORKS
The Orange Blossom Martini’s floral citrus character lifts the ravioli’s buttery richness, while orange zest connects the cocktail naturally to the savory dish.
INGREDIENTS
20 ounces refrigerated butternut squash ravioli
6 tablespoons unsalted butter
12 fresh sage leaves
1 small garlic clove, finely minced
⅓ cup toasted hazelnuts, roughly chopped
½ teaspoon finely grated orange zest
⅓ cup freshly grated Parmesan
¼ teaspoon kosher salt
Freshly ground black pepper
2 tablespoons reserved pasta water
Additional sage and Parmesan for serving
INSTRUCTIONS
Bring a large pot of salted water to a gentle boil.
Cook the ravioli according to the package directions. Reserve two tablespoons of pasta water before draining.
Melt the butter in a large skillet over medium heat.
Add the sage leaves and cook until crisp. Transfer half of the sage to a plate for garnishing.
Continue cooking the butter until it turns golden brown and develops a nutty aroma.
Add the garlic and cook for approximately 20 seconds.
Reduce the heat to low. Add the cooked ravioli and reserved pasta water, gently tossing to coat.
Add the hazelnuts, orange zest, Parmesan, salt and black pepper.
Divide among plates and finish with the reserved crispy sage and additional Parmesan.
