Golden butternut squash ravioli meets nutty brown butter, crispy sage, and garlic for the ultimate fall comfort. With just a handful of ingredients, this dish feels both effortless and indulgent. Topped with a dusting of Parmesan and a drizzle of McEvoy Ranch Organic Garlic Olive Oil, it’s an effortless yet elegant dinner — perfect for two on a crisp evening.
INSTRUCTIONS
Bring a pot of salted water to a boil for the ravioli.
In a large skillet, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage becomes crispy.
Add sliced garlic to the pan and sauté until lightly golden, being careful not to burn.
Cook ravioli in boiling water according to package directions, then transfer to the skillet with a splash of pasta water. Toss gently to coat in the sauce.
Plate ravioli and garnish with crispy sage leaves and freshly grated Parmesan.
Drizzle generously with McEvoy Ranch Organic Garlic Olive Oil before serving.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
