Irvine & Roberts Vineyards

Featured Recipe

Butternut-Squash Ravioli with Brown Butter and Sage

Perfect with the 2023 Irvine & Roberts Estate Chardonnay.

Serves 4 · Prep 15 minutes · Cook 20 minutes

Ingredients

• 20 ounces refrigerated butternut-squash ravioli
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• 1 cup diced butternut squash
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup toasted walnuts, roughly chopped
• ½ cup freshly grated or shaved Parmesan
• 1 teaspoon fresh lemon juice
• Optional: pinch of nutmeg

Directions

1. Preheat the oven to 425°F.
2. Toss the diced squash with olive oil, salt and pepper. Roast for 15–20 minutes, until tender and lightly caramelized.
3. Cook the ravioli according to the package instructions. Reserve approximately ½ cup of the pasta water before draining.
4. Melt the butter in a large skillet over medium heat. Add the sage leaves and cook until crisp. Transfer the sage to a plate.
5. Continue cooking the butter until it turns golden brown and smells slightly nutty, approximately 2–3 minutes. Watch it carefully so it does not burn.
6. Reduce the heat. Add the lemon juice, optional nutmeg and ¼ cup of the reserved pasta water.
7. Add the cooked ravioli and roasted squash. Toss gently to coat, adding more pasta water if needed.
8. Divide among four plates. Top with toasted walnuts, Parmesan and crispy sage leaves.

Serve the Chardonnay lightly chilled at approximately 50–55°F.