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2
5 minutes
Tender butternut squash ravioli topped with a rich, buttery bacon sauce, fresh sage, and grated Parmigiano Reggiano cheese. A simple, flavorful dish that's perfect for fall.
Author:Todd Toven
1 (16 oz) package Rana Butternut Squash Ravioli
4 slices bacon, chopped
4 tbsp unsalted butter
5–10 fresh sage leaves, chopped
Freshly grated Parmigiano Reggiano cheese, for serving
Black pepper, to taste
Bring a pot of water to a boil and cook the butternut squash ravioli according to the package instructions.
While the ravioli cooks, heat a skillet over medium heat. Add the chopped bacon and cook, stirring frequently, until nearly crispy.
Add the butter to the skillet with the bacon and stir until completely melted.
Once the butter begins to bubble, add the chopped sage leaves and stir to combine.
Drain the cooked ravioli and divide between serving plates.
Spoon the warm bacon butter sauce over the ravioli, making sure each portion is evenly coated.
Finish with freshly grated Parmigiano Reggiano cheese and black pepper to taste. Serve immediately.
Juicy ribeye steaks seared on the Blackstone griddle and finished in a fragrant garlic herb butter, served with a rich balsamic red wine reduction for a flavorful steak dinner.
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