Sweet & Savory Ravioli

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4 Tbsp hazelnut oil
½ cup chopped pecans
1 bunch sage
1 cup white wine
½ cup pure maple syrup
2 pounds butternut squash ravioli
Pour hazelnut oil in large skillet and heat over med-high heat. Add pecans and sage leaves. Stir fry nuts and leaves in oil until they both begin to crisp. Add wine and continue to cook for a few minutes until alcohol burns off (you will start to smell the sage and nuts again and not just alcohol). Add maple syrup, stir well and remove from heat.
Drop butternut squash ravioli in boiling salt water and cook for 6 minutes. With about 1-2 minutes of cooking time left, return the skillet to heat and heat on high. Add ravioli and toss. Season with salt and pepper. Delicious!

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