Description
A rich, creamy sauce infused with sage and garlic, perfect for pairing with the delicate sweetness of butternut squash ravioli.
Ingredients
Scale
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 6-8 fresh sage leaves
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp salt (adjust to taste)
- ¼ tsp ground black pepper
Instructions
- Sauté Aromatics: In a medium saucepan, melt butter over medium heat. Add garlic and sage leaves, cooking until fragrant (1-2 minutes).
- Simmer the Sauce: Lower the heat, pour in the heavy cream, and whisk to combine. Simmer gently for 5-7 minutes, stirring occasionally.
- Add Cheese and Seasoning: Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Serve: Toss the cooked butternut squash ravioli with the sauce, ensuring even coating. Serve immediately.
Notes
- For a lighter sauce, replace heavy cream with half-and-half or unsweetened almond milk.
- Toasted walnuts or pumpkin seeds can add a crunchy garnish.
- Use high-quality Parmesan cheese for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 230
- Sodium: 350mg
- Fat: 20g
- Carbohydrates: 6g
- Protein: 6g