Brown Butter Sage Cappello's Butternut Squash Ravioli 

Tender butternut squash ravioli tossed in a rich, nutty brown butter sage sauce with caramelized roasted squash. Finished with a spoonful of Besto and a drizzle of balsamic glaze for a flavorful, gourmet meal.

Prep: 10 minutes 

Cook: 25 minutes

Makes: 1 serving

Ingredients:

For roasting & pasta

• 1 cup butternut squash, peeled and cut into ½-inch cubes

• ½ tbsp extra-virgin olive oil

• ½ package Cappello’s Butternut Squash Ravioli

• Flaky sea salt and freshly cracked black pepper, to taste

For the sauce & assembling

• 1½–2 tbsp unsalted butter

• 4–5 fresh sage leaves

• 1 tbsp reserved pasta water

• 3 tbsp Besto

• 1 tsp aged balsamic glaze or reduction

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, sea salt, and black pepper. Spread across a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway through, until edges are golden and caramelized.

2. Bring a medium pot of salted water to a gentle simmer. Add the ravioli and cook gently for 2–3 minutes. Carefully drain, reserving 1 tablespoon of pasta water.

3. In a small skillet over medium heat, melt the butter and cook for 2–3 minutes until browned, fragrant, and nutty. Add the fresh sage leaves and fry for 20–30 seconds until crisp. Remove from heat and whisk in the reserved pasta water.

4. Gently coat the cooked ravioli in the warm brown butter sauce, then transfer with the roasted squash cubes to a shallow bowl. Spoon the remaining brown butter and crispy sage on top.

5. Finish with a drizzle of Besto, a zig-zag of balsamic glaze, and a sprinkle of flaky sea salt and cracked black pepper.