Description
Adapted from At Home with Magnolia by Allysa Torey
Ingredients
Scale
- 1 pound fresh or frozen organic butternut squash ravioli
- 1/2 cup (1 stick) organic butter
- 1/4 cup minced shallots
- 1 cup fresh or frozen corn kernels
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon kosher salt
- 3 tablespoons crossly chopped fresh sage
- 1/3 cup freshly grated Parmesan Reggiano cheese
Instructions
- Blanch fresh or frozen corn, in a medium size saucepan, bring cold water to a boil. Add the corn and cook until crisp-tender, 2 to 3 minutes. Remove from heat, drain, and rinse under cold water.
- Toast the hazelnuts, in a small sauté pan, heat over medium heat. Add pine nuts and sauté until lightly brown and fragrant, approximately 2 to 3 minutes. Remove and set aside.
- Add ravioli’s to a large pot of boiling water. Cook the ravioli according to the package directions; the time will vary depending upon whether you’re using fresh or frozen ravioli. Drain the ravioli and set aside.
- In a large skillet, melt the butter over medium-high heat. Add the shallots, reduce the heat to medium, and cook, stirring occasionally, until the shallot are tender, about 3 to 5 minutes.
- Add the torn, pints, and salt, and cook for 2 minutes. Add the sage and cook for 1 minute more. Add the ravioli to the skillet, tossing gently to evenly coat.
- Divide the pasta among the plates and top with the cheese. Serve immediately.
Notes
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