Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (loosely packed) fresh sage leaves, roughly chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) reserved pasta water (from cooking the ravioli)
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the butternut squash ravioli according to package directions. Reserve about 1/4 cup of pasta water before draining.
  2. In a large skillet, melt the butter over medium heat. Add the chopped sage and cook until the butter is melted and the sage is fragrant (about 2 minutes). Watch carefully so the butter doesn’t burn.
  3. Pour in the heavy cream and pasta water. Bring to a gentle simmer.
  4. Reduce the heat to low and whisk in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy.
  5. Season the sauce with salt and freshly ground black pepper to taste. Add the drained ravioli to the sauce and gently toss to coat.
  6. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh sage (if desired).