Ingredients
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½ stick unsalted butter
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2 cloves garlic, thinly sliced
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9 oz butternut squash ravioli
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5–7 fresh sage leaves
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Parmesan cheese, for garnish
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1 tbsp McEvoy Ranch Organic Garlic Olive Oil
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.
