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Butternut Squash Ravioli with Brown Butter and Sage

Name: Butternut Squash Ravioli with Brown Butter and Sage
Prep time: 24 min
Total time: 24 min
Cuisine: Italian
Ingredients: frozen butternut squash puree — 510 g; salt — 30 g; unsalted butter — 109 g; walnut — 118 g; sage leaf — 20 g; garlic — 9 g; lemon — 65 g; parmesan cheese — 57 g; freshly ground black pepper — 1 g; celtic sea salt — 1 g

Butternut Squash Ravioli with Brown Butter and Sage reads citrus 6.0, richness 5.5 and sourness 5.4 on Palate's 0–10 flavor X-ray — a Italian main, about 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.9 / 10
Sweet & Fruity — 5.8 / 10
Sour & Bright — 7.6 / 10
Bitter & Earthy — 3.1 / 10
Rich & Fat — 7.0 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Citrus 6.0 · Richness 5.5 · Sourness 5.4 · Umami 5.1 · Salinity 5.1 · Nutty 4.9 · Fruity 4.8 · Allium 3.5 · Sweetness 3.4 · Earthy 2.8 · Funk & Ferment 2.3 · Herbaceous 2.1 · Bitterness 1.9 · Floral 1.3 · Warm Spice 1.2

What's in it (10)

frozen butternut squash puree — 510 g
salt — 30 g
unsalted butter — 109 g
walnut — 118 g
sage leaf — 20 g
garlic — 9 g
lemon — 65 g
parmesan cheese — 57 g
freshly ground black pepper — 1 g
celtic sea salt — 1 g

Time & effort: about 24 min · effort: medium

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Bring 4 quarts of water to a rolling boil in a large pot and stir in the kosher salt.
Toast the walnuts in a large dry skillet over medium heat, shaking the pan often, until fragrant and lightly darkened, 3-4 minutes; transfer to a plate.
Wipe out the skillet, add the butter, and melt over medium heat, swirling the pan constantly, until the foam subsides and the butter turns deep amber with brown flecks and smells nutty, 4-5 minutes; watch closely in the last minute, since it can go from browned to burnt in seconds.
Add the garlic and sage to the brown butter and fry, stirring, until the sage is crisp and the garlic is light golden, about 1 minute; remove the skillet from the heat.
While the butter browns in steps 3-4, drop the ravioli into the boiling water and cook until they float and are tender, 3-4 minutes. Reserve 1 cup of the pasta water, then drain the ravioli gently to avoid tearing them.
Return the skillet to medium heat, add the drained ravioli and 1/4 cup of the reserved pasta water, and toss gently until the ravioli are glossy and coated, 1-2 minutes, adding more pasta water a tablespoon at a time if the sauce looks broken or greasy.
Remove the skillet from the heat, add the lemon zest and juice, Parmesan, and black pepper, and toss until the cheese melts into a light, silky sauce clinging to the ravioli.
Divide among plates, scatter with the toasted walnuts and a pinch of flaky sea salt, and serve immediately with extra Parmesan for the table.

Dishes with a similar flavor shape

Harissa Chickpea Pasta with Feta — Mediterranean
Harissa Chicken and Chickpea Sheet Pan — Middle Eastern
Stuffed Bell Peppers with Couscous, Chickpeas, and Feta — Mediterranean
Harissa Roasted Vegetable and Chickpea Bake — Middle Eastern
Chicken Karaage — Japanese

Keep reading: what citrus, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.