While hobbling through the grocery store the other night, I came across this recipe on one of those little recipe cards you see posted here and there in the store above the shelves. So I tried this one. And I loved it. But what I really loved was it took almost NO time to prepare and got me off my feet FAST!!!!
Squash Ravioli with Browned Butter, Sage and Pumpkin Seeds
- serves 2
1 package fresh squash ravioli (in the deli section with fresh pasta)
1/3 - 1/2 c butter
3 - 6 T torn FRESH sage leaves
3 T pumpkin seeds
1 pkg prepped salad
Meyer lemon oil
Melt the butter in a small saucepan
Toss in the sage leaves that have been torn into small pieces and simmer until the butter JUST begins to brown. Remove from the heat.
In the meantime, bring a pot of salted water to boil. Toss in the fresh ravioli and cook according to package directions (the ones I used were ready in less than 5 minutes).
Drain the ravioli, top with the browned butter and sprinkle on some pumpkins seeds.
If you wanted to add a little fresh grated parmesan to this, you certainly could.