Name: Butternut squash ravioli sauce
Ingredients: Brown Butter Sage Sauce: Butter (1/2 cup); Fresh sage leaves (10-15); Garlic (2 cloves, minced); Salt (1/2 teaspoon); Black pepper (1/4 teaspoon); Lemon juice (1 tablespoon); Whiskey Sage Cream Sauce: Butter (2 tablespoons); Heavy cream (1 cup); Whiskey (1/4 cup); Fresh sage leaves (10-15); Salt (1/2 teaspoon); Black pepper (1/4 teaspoon); Parmesan cheese (1/2 cup, grated); Hazelnut and Brown Butter Sauce: Butter (1/2 cup); Hazelnuts (1/3 cup, coarsely chopped); Fresh sage leaves (10-15); Garlic (2 cloves, minced); Salt (1/2 teaspoon); Black pepper (1/4 teaspoon)

Description

Discover the best butternut squash ravioli sauce recipes. Step-by-step guide, tips, and FAQs for perfect sauces to complement your dish.

Ingredients

Ingredients List

To make different butternut squash ravioli sauces, gather the following ingredients:

Brown Butter Sage Sauce:
- Butter (1/2 cup)
- Fresh sage leaves (10-15)
- Garlic (2 cloves, minced)
- Salt (1/2 teaspoon)
- Black pepper (1/4 teaspoon)
- Lemon juice (1 tablespoon)
Whiskey Sage Cream Sauce:
- Butter (2 tablespoons)
- Heavy cream (1 cup)
- Whiskey (1/4 cup)
- Fresh sage leaves (10-15)
- Salt (1/2 teaspoon)
- Black pepper (1/4 teaspoon)
- Parmesan cheese (1/2 cup, grated)
Hazelnut and Brown Butter Sauce:
- Butter (1/2 cup)
- Hazelnuts (1/3 cup, coarsely chopped)
- Fresh sage leaves (10-15)
- Garlic (2 cloves, minced)
- Salt (1/2 teaspoon)
- Black pepper (1/4 teaspoon)

Instructions

Step-by-Step Instructions

Follow these steps to create the perfect butternut squash ravioli sauce:

Preparing the Ingredients:
- Measure and prepare all ingredients.
- Mince the garlic and chop the hazelnuts.
Making the Sauce:
- Brown Butter Sage Sauce:
  1. Heat butter in a saucepan over medium heat.
  2. Add garlic and sage leaves, cooking until the butter browns.
  3. Season with salt, pepper, and lemon juice.
- Whiskey Sage Cream Sauce:
  1. Melt butter in a saucepan.
  2. Add garlic and sage leaves, cooking until fragrant.
  3. Add whiskey and let it reduce.
  4. Stir in heavy cream and simmer until thickened.
  5. Season with salt, pepper, and Parmesan cheese.
- Hazelnut and Brown Butter Sauce:
  1. Heat butter in a saucepan over medium heat.
  2. Add garlic, sage leaves, and hazelnuts, cooking until the butter browns.
  3. Season with salt and pepper.
Serving Suggestions:
- Serve the sauces over cooked butternut squash ravioli.
- Garnish with additional sage leaves, Parmesan cheese, or lemon zest.

Notes

Use Fresh Ingredients: For the best flavor and texture.
Experiment with Flavors: Add bell peppers or onions for a twist.
Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a saucepan or microwave.