Butternut Squash Raviolis with Butter and Sage

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Butternut Squash Raviolis with Butter and Sage



  • 16 oz. Butternut Squash Raviolis
  • ¼ cup Truly Grass Fed Butter
  • A bunch of Sage Leaves
  • ¼ cup Truly Grass Fed Naturally Aged Cheddar Cheese
  • ¼ cup Hazelnuts
  • Salt and Pepper to the Taste


  1. Cook butternut squash ravioli according to package instructions. Drain.
  2. Melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking.
  3. Add the sage and continue stirring and swirling.
  4. When the butter is nutty in aroma and golden brown in color, about 2 more minutes, remove from heat and reserve.
  5. Stir in the cooked ravioli, salt, and pepper.
  6. Garnish with aged cheddar cheese and hazelnuts.

Keywords: aged cheddar, main, pasta, vegetarian