Pat is so excited to share this new Brown Butter Butternut Squash Ravioli recipe that comes together super quick with a handful of ingredients and has all the yummy fall flavors! The secret is using Trader Joe's butternut squash ravioli but you could use any ravioli or tortellini you' like. This is a perfect meal for two on its own or a great side dish. The nuttiness from the brown butter, tanginess from the goat cheese, and crunch from the walnuts will have your tastebuds asking for more!
1/2 cup of diced butternut squash (dice small so it cooks quicker)
1/2 teaspoon fresh or dried sage
Salt and pepper to taste
2 ounces diced pancetta
2 tablespoons chopped candied or plain walnuts
2 ounces of goat cheese, crumbled
Directions
Heat butter in large skillet until it just begins to brown. Add in butternut squash, sage, and salt and pepper. Allow to sauté a couple of minutes until butternut squash begins to soften
Cook ravioli according to directions on the package
Add in pancetta and sauté a few minutes longer until pancetta is crisp
Add cooked raviolis to skillet and mix until well coated with sauce
Serve with chopped walnuts and crumbled goat cheese
