Brown Butter Butternut Squash Ravioli with Maple Rosemary Walnuts

1 Preheat the oven to 425°F. Toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and thyme if using. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
2 Meanwhile, heat 1 teaspoon olive oil in a skillet over medium-low heat. Add the chopped California walnuts and toast for 2–3 minutes, stirring frequently.
3 Add the maple syrup, rosemary, and salt to the walnuts. Stir for another 1–2 minutes until evenly coated. Transfer to parchment paper and spread out to cool.
4 Bring a large pot of salted water to a gentle boil. Cook the refrigerated ravioli according to package instructions, usually 3–5 minutes. Reserve 1/2 cup of pasta water before draining.
5 Melt butter in a large skillet over medium heat. Add fresh sage leaves and cook for approximately 2–4 minutes, swirling occasionally, until the butter develops golden-brown flecks and a nutty aroma. Remove the crispy sage and set aside.
6 Reduce heat to low and add minced garlic to the brown butter. Cook for 20–30 seconds until fragrant.
7 Add the cooked ravioli to the skillet and gently toss to coat in the brown butter sauce. Add reserved pasta water as needed.
8 Turn off the heat and add parmesan, lemon zest, and black pepper.
9 Transfer the ravioli to a serving platter or individual bowls. Top with roasted butternut squash, maple rosemary walnuts, crispy sage, freshly grated parmesan, and flaky sea salt.
10 Serve immediately and enjoy!
Recipe Notes
12 Use fresh or refrigerated butternut squash ravioli for the best results.
13 Keep the maple rosemary walnuts separate until just before serving to maintain their crunch.
14 Watch the brown butter carefully to avoid burning.
15 Roast the squash and prepare the walnuts ahead of time to make entertaining easier.
16 Leftovers can be refrigerated for up to 3 days.