- 1 large acorn squash
- 2 tablespoons olive oil
- salt and ground black pepper
- pinch of ground nutmeg
- 1 pound Armanino Four Cheese Ravioli
- 6 tablespoons unsalted butter
- 14 large fresh sage leaves, divided
- ¼ cup coarsely chopped walnuts
- 1 large shallot, peeled, halved and thinly sliced
- 1 tablespoon balsamic vinegar
- grated parmesan cheese, for serving
- Preheat oven to 425°F. Line a rimmed sheet pan with aluminum foil.
- Slice acorn squash in half, scoop out seeds and slice into ½” thick pieces.
- Toss squash slices with olive oil, and a good pinch each of nutmeg, salt and pepper and spread in a single layer (on the prepared sheet pan.
- Roast, without turning, until squash is tender but still holds its shape, about 20-25 minutes.
- Bring a large pot of salted water to a boil for the ravioli.
- Finely chop six of the sage leaves. Leave the other eight whole. Line a plate with a paper towel and set aside.
- Place a large skillet or sauté pan over medium heat. Add the butter. When it’s melted and foamy, stir in whole and chopped sage leaves, sliced shallot and the walnuts.
- Cook until the sage leaves are crisp, the shallot is tender and the walnuts are golden brown, 4-5 minutes. The butter should be a deep golden brown and smell nutty; if not, continue cooking over medium.
- Remove the pan from the heat and with a slotted spoon, remove whole sage leaves and place on the paper towel plate.
- At this point, the water for the ravioli should be boiling. Cook according to package directions (4-5 minutes). Drain.
- Return the butter to medium heat, add the balsamic vinegar and a good pinch of salt; stir to combine. Taste and add more salt if needed.
- Add the cooked ravioli to the sauce, folding gently to coat. Taste again and add more salt if needed.
- Divide the roasted squash between four serving bowls. Top with the sauced ravioli and drizzle with any remaining browned butter and walnuts. Garnish with a sprinkle of parmesan and the crisp sage leaves.
- Serve hot and enjoy!
- Many different types of squash will work well here – delicata, red kuri, butternut – though roasting times may have to be adjusted. Delicata and acorn are particularly nice as they don’t have to be peeled – the skins roast up nicely tender.
- Don’t like walnuts? Try pine nuts, slivered almonds or chopped hazelnuts.