Gluten Free Butternut Squash Ravioli with Brown Butter and Sage

Gluten Free Butternut Squash Ravioli with Brown Butter and Sage




This is a traditional Italian dish.  Most of this Italian dishes are traditionally from a region and they express what they get from mother earth. In the northern regions where they have more money, their filling in the stuffed pastas are with meat, at the very bottom of the boot the seafood is their expression of hard working fisherman's and in some other areas they use what they harvest from the land.  

Some people say " This is one the most sexy dishes " they express their love for mother nature, food and the person that inspired them to cook beautiful and fragrant meals like this one. When you make GF Butternut Squash with Sage and Brown butter, you really care for the person you are preparing this delights.

Put to boil a large pot with 3/4 of water, add a pinch of sea salt and 1 table spoon of Extra Virgin Olive Oil.  Open a package of Pasta Loioco's Gluten Free Butternut Squash Ravioli and once the water is boiling put the pasta in it. Naturally the pasta will sink to the bottom of the cooking pot. Stir once or twice to prevent from sticking.  When the pasta start floating remove it right away and you will have it Al Dente or you can let it float for 1 minute and it will be a little bit more soft. ( This is up to you ) Once the pasta is drained put it in the sauce pan to sauté with the sauce.

For the sauce.

Put a cooking pan in the burner and when is hot add the Butter, fresh Sage leaf  ( without the steams ) a pinch of Sea Salt and fresh cracked Pepper.  When the butter start bubbling up and turns into a golden brown color and the Sage leaf looks crispy, That's the right moment to move the boiled pasta into the sauce pan and sprinkle with fresh Parmesan cheese. 


Buon Appetito 


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