Brown Butter Sage Butternut Squash Ravioli with Prawns
Serves
2
30 minutes

Brown Butter Sage Butternut Squash Ravioli with Prawns

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Pantry

2 servings butternut squash ravioli

Olive oil

Produce

15 small sage leaves

2 tsp fresh lemon juice

Protein

1 lb deveined, shelled prawns

Dairy

7 tbsp unsalted butter

Parmesan for garnish

Pre Recipe Prep

1.

Brown your butter

***If you must use salted butter that's ok, just don't add salt to your pasta water in step 3 as it will yield too salty of a dish! 

Reserve 1 tbsp butter and set aside. If your butter is cold, cut it into small pieces, if it's room temp you can drop it in whole. To a large frying pan, add butter over medium heat and brown. After about 5–8 minutes your foam should subside and the milk solids on the bottom of the pan will be toasty brown. In the final minute, drop your sage leaves in a cook for 30 seconds, remove from butter and set aside. Remove butter from heat, leaving in the pan, and set aside.

2.

Cook your prawns

Start your salted water to boil for your pasta now. To a different large frying pan over medium high heat, add 1 tbsp oil. Once hot, add shrimp with a pinch of salt and pepper and cook until pink through. Drizzle with 2 tsp lemon juice and set aside.

3.

Finish up

Start cooking your pasta - if fresh it should be about 3 minutes. Place your brown butter pan back over medium heat. Once pasta is cooked, add it directly to your brown butter pan, reserving 1/2 cup of water. Add 1 tbsp cold butter and a splash of pasta water to your pasta pan and mix well, you should have a nice glossy sauce. If needed add a bit more water to keep it saucy. Add prawns in and heat for a minute or two just until prawns are hot. Taste and salt if needed.

Serve topped with your reserved crispy sage and loads of parmesan.

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Step 6 Image
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