A nice Sunday lunch while watching football. Our local Italian delicatessen had fresh butternut squash ravioli so I decided to make with a super simple butter sauce and fresh sage leaves.
Bring a pot of salted water to a boil then gently slip your ravioli into the pot.
Lower heat a little and cook ravioli for approximately 10 minutes until cooked but not too soft.
Meanwhile sauté 1/2 stick of salted butter in a sauté pan with fresh sage leaves (I use one per ravioli).
When ravioli are done gently slide them into the butter sauce and cook for another 5 minutes.
That is it! Serve with freshly grated parmesan reggiano cheese.
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