Sage...A Flavor of the Season!

Butternut Ravioli in Sage Cream Sauce
1 (10-ounce) package refrigerated or frozen butternut squash filled ravioli
2 Tablespoons unsalted butter
1/3 cup finely chopped white onion
1-1/2 tablespoons chopped fresh sage (Fresh Only) Not Dried
3/4 cup white wine
2/3 cup heavy whipping cream
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Parmesan cheese for sprinkling
 

1.  Cook ravioli according to package directions.
2. Meanwhile, melt butter in large skillet over medium heat; add onions, salt, pepper 
and sage to skillet. Sauté about 30 seconds. 
Add wine and cream.  Increase heat and boil, uncovered, until sauce is reduced and thickened
about 5 or more minutes.
3.  Add ravioli to sauce, toss to coat.  Serve garnished with Parmesan cheese.

Makes 4 servings
Easy as 1, 2, 3