Description

A cosy, flavour-packed pasta dish featuring tender butternut squash ravioli tossed in nutty brown butter and crispy sage, then finished with creamy burrata, toasted pecans, Parmesan, lemon zest, and a drizzle of hot honey.

Ingredients

For the Butternut Squash Ravioli:

24 oz fresh butternut squash ravioli (680 g)

2 tbsp olive oil (30 ml)

½ tsp garlic powder (1.5 g)

½ tsp dried thyme (1 g)

¼ tsp black pepper (0.5 g)

½ tsp salt (3 g)

For the Brown Butter Sage Sauce:

6 tbsp unsalted butter (85 g)

12 fresh sage leaves (about 5 g)

1 tbsp fresh lemon juice (15 ml)

¼ tsp black pepper (0.5 g)

For the Toppings:

8 oz burrata cheese, torn into pieces (225 g)

½ cup pecans, roughly chopped (55 g)

2 tbsp hot honey (42 g)

¼ cup grated Parmesan cheese (25 g)

1 tbsp fresh sage, finely chopped (3 g)

1 tbsp fresh lemon zest (2 g)

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Instructions

1. Preheat the oven to 400°F (200°C). Spread the roughly chopped pecans on a small baking tray and toast for 5–7 minutes, stirring once halfway through, until fragrant and lightly golden. Remove from the oven and set aside to cool.

2. Bring a large pot of salted water to a gentle boil. Cook the butternut squash ravioli according to the package directions until tender. Before draining, reserve ½ cup of the pasta water. Drain the ravioli gently to prevent the delicate pasta from breaking.

3. Melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook for 2–3 minutes, allowing the butter to become lightly golden and nutty while the sage turns crisp. Remove a few crispy sage leaves from the skillet and reserve them for garnish.

4. Add the cooked ravioli to the skillet and gently toss until coated in the brown butter. Add the lemon juice and black pepper. If the sauce needs loosening, add a small splash of the reserved pasta water and gently toss. Cook for 1–2 minutes until the ravioli is glossy and evenly coated.

5. Transfer the warm ravioli to a serving platter or individual plates. Scatter the torn burrata over the top, allowing its creamy centre to soften slightly from the warmth of the pasta.

6. Sprinkle the toasted pecans, grated Parmesan, crispy sage, finely chopped fresh sage, and fresh lemon zest over the ravioli. Drizzle with hot honey just before serving so it lightly coats the pasta and toppings.

7. Serve immediately while the ravioli is warm. The creamy burrata, crunchy toasted pecans, fragrant sage, nutty brown butter, and sweet-spicy hot honey create a delicious contrast with the naturally sweet butternut squash filling.

Notes

Handle the ravioli gently because fresh ravioli can be delicate and may break with vigorous stirring or draining. Keep the butter over medium heat and watch it closely once it starts turning golden because it can brown quickly. Remove a few sage leaves from the butter before adding the ravioli so they stay crisp for the final garnish. Use only a small splash of reserved pasta water to loosen the sauce and help it coat the ravioli smoothly. Add the burrata at the end so it softens slightly from the warm pasta while keeping its creamy texture. Drizzle the hot honey just before serving so its sweet-spicy flavour stays fresh and you can control the amount. Frozen butternut squash ravioli can be used instead of fresh; cook according to the package directions and handle gently. Fresh mozzarella or ricotta can be substituted for burrata. Toasted pecans can be prepared ahead and stored in an airtight container once completely cool. Use your favourite hot honey or chilli-infused honey. For less heat, start with a smaller drizzle. The lemon juice can be omitted, although it adds brightness to the rich brown butter sauce. Serve immediately with a simple green salad dressed with lemon and olive oil for a fresh contrast.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian