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Butternut squash ravioli with sage butter and chestnuts

singlle recipes image
5 - 10 Min
10 Min
4 - 5


• 1 pack of OSM Butternut squash ravioli 500g
• 1/2 stick of butter (4 TBS)
• 1 clove of garlic chopped
• 5-6 leaves of sage chopped
• juice from 1/2 lemon
• 5 – 6 roasted chestnuts
• Parmesan
• Fresh black pepper


  • Squeeze the juice from 1/2 lemon and reserve
  • Put half a stick of butter (4TBS) and heat on medium until it starts to bubble.
  • Add garlic and sage. Cook for a minute or two, until the butter foams up.
  • Remove from heat and when foaming bubbles go down, add the lemon juice. This will stop the butter from browning any further. This can be done ahead of time
  • Add Ravioli to boiling water and cook for 4 minutes.
  • Carefully remove ravioli with a slotted spoon and place in 12″ pan.
  • Pour the sage butter on top and stir gently.
  • Plate ravioli.
  • Crumble the roasted chestnuts on top of pasta.
  • Add Parmesan and some fresh black pepper


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