Butternut Squash Square Ravioli with Sage Compound Butter
Ravioli
• 1 package of Square Butternut Squash Seviroli® Ravioli
• Sage leaves, for garnish
Sundried Tomato Compound Butter
• 1 stick of Unsalted butter
• 3 tbsp Sage leaves
• Companions® parchment paper
Directions
- Julienne sage leaves, and put them into a mixing bowl.
- Add 1 stick of unsalted butter to the bowl, and mix all ingredients together well.
- Grab one sheet of Companions® parchment paper and lay flat. Add your butter mix from the bowl then proceed to form and shape your butter mix into a log. Roll the butter in the parchment paper and twist the ends together to secure. Set aside in the fridge to harden.
- Prepare 1 package of Square Butternut Squash Seviroli® Ravioli according to package directions.
- Remove your compound butter from the fridge and slice to your desired width, then add a few slices to a pan over medium heat, make sure to reserve 1-2 slices for garnish.
- Drain and transfer Ravioli, and add to the pan with butter. If pre-making, drain and transfer into a serving tray, and mix ravioli with a bit of olive oil to keep them from sticking together.
- Plate the ravioli and garnish with the sage compound butter and sage leaves.
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