I make a mean vegan butternut squash ravioli with chopped sage, garlic, and pistachios in brown butter. Everyone I make it for loves it. I don’t photograph food very often. I would not have posted about this food except for the heart-shaped pile of chopped pistachios my son, Isaiah, made while helping me prepare the ingredients. It triggered a massive smile, so I snapped a couple of photos with my iPhone. Then, when the bowls were complete, I snapped a few more. And the next thing you know, sharing the recipe here seemed like a good idea.. 🙂

The counter the bowl was sitting on didn’t hit the right note, so I used Photoshop’s Generative Fill to replace the background with some aged wood. Everything in the bowl is the real deal, however. The ingredients and the recipe are below.

Vegan Butternut Squash Ravioli With Brown Butter,
Sage, Garlic, And Pistachios

Ingredients:
2 Pkgs of Kitehill Butternut Squash Plant Based Ravioli
1 Pkg of Miyoko’s Organic Unsalted Cultured Vegan Butter
1 Pkg of NORTH SHORE Organic Packaged Living Sage ( chopped)
¾ Cup of Roasted Unsalted Pistachio Kernels (chopped)
As much fresh garlic as you can stand (chopped)
Salt and pepper to taste.

Prep Your Ingredients In Advance:
Finely chop the garlic, then roughly chop the sage leaves and the pistachios. Have all ingredients measured and ready by your stovetop.

Cooking Directions:
Slowly brown the Miyoko’s Organic Unsalted Cultured Vegan Butter and chopped garlic in a cast iron skillet. You want to do this slowly over low heat, stirring almost continuously. It truly helps to have prepared all the ingredients in advance. While the butter and garlic are browning, boil a pot of water. When the brown butter has taken on the garlic flavor, and the garlic is starting to soften, put the Butternut Squash Ravioli into the water. The ravioli will take just a few minutes to cook. When ready, it should be tender but still slightly firm. Reserve at least ¼ cup of pasta water before draining

Continue stirring the brown butter as the ravioli cooks. When the ravioli is cooked, drain it and set it aside while you add the chopped sage, stirring it thoroughly until wilted. Once you can smell the sage mixing with the garlic, add the chopped pistachios and coat them thoroughly in the brown butter, garlic, and sage. Then, add each ravioli individually and coat each in the sauce. Add a bit of the paster water to make the sauce a bit creamier. Be careful not to overcook the ravioli. Keep the ravioli in the skillet just long enough to bring the temperature of the ravioli back up.

Then serve and enjoy. Trust me. It’s good. 🙂

Jeff Turner

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