Honey Glazed Butternut Squash Ravioli with Sage Mascarpone Cream

Prep: 5 min  |  Cook: 15 min  |  Serves: 4

Ingredients

• 1 package frozen Let's Pasta Honey Glazed Butternut Squash Ravioli
• 125 g mascarpone cheese
• ½ cup (125 mL) heavy cream
• 2 tbsp butter
• 1–2 tbsp fresh sage, finely chopped
• ¼ cup finely grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Up to ¼ cup reserved pasta water

Instructions

1. Cook the ravioli. Bring a pot of salted water to a boil and cook the frozen ravioli according to the instructions on the bag. Reserve ¼ cup of pasta water before draining.
2. Prepare the sage. Melt the butter in a large skillet over medium-low heat. Add the chopped sage and cook for 30–60 seconds until fragrant.
3. Make the sauce. Reduce the heat to low. Stir in the mascarpone and heavy cream until smooth. Add the Parmesan and black pepper. If the sauce is too thick, gradually add a little reserved pasta water until silky.
4. Combine. Gently add the cooked ravioli to the skillet and toss to coat. Warm for 1–2 minutes without boiling the sauce.
5. Serve. Divide between four bowls and finish with extra Parmesan, black pepper, and a little additional chopped sage if desired.

Chef's tip: A little fresh lemon zest makes a lovely finishing touch.