Butternut Squash Ravioli with Brown Sugar Pecan Sage Sauce

Description

Delicate butternut squash ravioli is coated in a rich, buttery brown sugar sauce with toasted pecans and aromatic fresh sage. Warm vanilla adds subtle sweetness while sea salt balances the caramelized, nutty finish. Toasted pecans provide satisfying fats and a pleasant crunch that complements the creamy squash filling. Preparing the sauce from scratch with real butter, cream, and simple ingredients avoids unnecessary additives found in many premade sauces.

Ingredients

Brown Sugar Pecan Sage Sauce

• 1/2 Cup of Pecans
• 4 Leaves of Sage
• 1 Stick of Butter
• 1/2 Cup of Brown Sugar
• 1/4 Teaspoon of Salt
• 1 Teaspoon of Vanilla Extract
• 2 Tablespoons of Heavy Whipping Cream

Ravioli

• 6 Cups of Filtered Water
• 1 Teaspoon of Salt
• 9 Ounces of Butternut Squash Ravioli

Topping

• 1/4 Cup of Grated Parmesan

Equipment

• Skillet
• Large Pot
• Measuring Spoons
• Spoon
• Dry Measuring Cups
• Liquid Measuring Cup
• Non Toxic Cutting Board
• Non Toxic Knife

Instructions

• Bring filtered water to a boil. Add 1 teaspoon mineral salt.
• Roughly chop 1/2 cup raw pecans and finely chop 4 fresh sage leaves.
• Heat a skillet or saucepan over medium heat. Add the chopped pecans and toast for 3 minutes, stirring frequently until fragrant and lightly golden.
• Reduce the heat to medium low and add 1 stick butter directly to the skillet with the toasted pecans. Stir for 2 minutes until the butter is completely melted.
• Add 1/2 cup packed organic light brown sugar to the melted butter and pecans. Stir continuously for 2 minutes until the sugar is incorporated and the mixture begins to bubble gently.
• Add 4 finely chopped fresh sage leaves and stir into the butter and brown sugar mixture. Cook for 1 minute until fragrant.
• Stir in 1/4 teaspoon sea salt and 1 teaspoon pure vanilla extract. Slowly pour in 2 tablespoons heavy cream, stirring continuously for 1 minute until the sauce is smooth, glossy, and slightly thickened. Remove from the heat and set aside.
• Carefully add the butternut squash ravioli to the boiling water. Reduce to a gentle boil and cook for 3-6 minutes until the ravioli float to the surface and the pasta is tender.
• Carefully lift the cooked ravioli from the water using a slotted spoon, allowing excess water to drain. Divide evenly between 2 serving plates.
• Spoon the warm brown sugar pecan sage sauce evenly over the ravioli, distributing the toasted pecans throughout each serving. Grate1/4 cup of Parmesan cheese evenly over the top and serve immediately.

Notes

Tips:
Toast pecans only until fragrant to keep their flavor rich, not bitter
Use medium low heat after adding butter so the brown sugar does not scorch
Stir the heavy cream in slowly to keep the warm pecan sauce smooth and glossy
Lift each ravioli gently from the water to protect its delicate squash filling

Phase:
Luteal Phase- Pecans provide satisfying fats while the squash ravioli supplies carbohydrates for energy.

Season:
Fall- Butternut squash, toasted pecans, brown sugar, and fresh sage create warm autumn flavors.

Storage:
Refrigerator- Store cooled ravioli and sauce in an airtight glass container for up to 3 days.