Pick up some precut butternut squash for this autumnal meal of Ravioli with Butternut and Crispy Sage. It’s a deeply cozy pasta dinner made with some of Zupan’s most popular fall items, including creamy Cacio e Pepe sauce from Ritrovo and Zupan’s Four Cheese ravioli. Feel free to use your favorite ravioli flavor, based on your tastes and availability at the store.
- 1½ teaspoons sea salt, plus more for pasta water
- 3 pounds Zupan’s cubed butternut squash with rosemary
- ½ cup Zupan’s organic olive oil, divided
- 1 bundle fresh sage, leaves picked
- 2 packages Zupan’s four cheese ravioli
- 3-4 jars Ritrovo Cacio e Pepe Pasta Sauce
- 2 tablespoons cubed unsalted butter or heavy cream (optional)
- ½ cup pine nuts, toasted (optional)
- Preheat the oven to 400ºF. Bring a large pot of salted water to a boil.
- On a parchment paper-lined baking sheet, toss the butternut squash with ¼ cup olive oil and the salt and roast until fork-tender, about 20 minutes.
- Heat the remaining ¼ cup olive oil in a large cast-iron skillet until shimmering. Working in batches, add sage leaves in a single layer. Watch them closely as they only take about 30 seconds to crisp up. As soon as they’re crisp, transfer the sage to a paper towel-lined plate with a slotted spoon. Repeat with the remaining sage. Drain the oil from the pan and reserve for another use.
- Add the ravioli to the boiling water and cook until the ravioli rise to the top and are al dente, about 3 minutes or according to the package instructions. Use a slotted spoon to transfer the ravioli to a bowl.
- Return the cast iron skillet to medium-low heat. Add the pasta sauce and whisk until warm and smooth, about 3 minutes. If you’d like, add a few cubes of butter or a splash of heavy cream to enrich the sauce.
- Add the ravioli to the sauce in the skillet. Turn off the heat and gently spoon the sauce over the pasta, being careful not to move the ravioli around too much or break it.
- Top the pasta with butternut squash, crispy sage, and pine nuts, if you like. Serve immediately.