Salt to taste
8-oz. package butternut squash ravioli
¼ cup heavy cream
¼ cup eggnog
3 fresh sage leaves, torn
Freshly ground black pepper to taste
2 to Tbsp. Parmesan cheese
• Bring a large pot of salted water to a boil. Add the ravioli to the pot and cook for about 1 minute less than the time listed on the package instructions. Set aside, reserving the pasta water.
• In a saute pan over medium heat, add the heavy cream, eggnog, torn sage leaves, black pepper to taste and 2 to 3 tablespoons of Parmesan cheese. Allow the mixture to reduce for about 3 minutes.
• Add the ravioli to the pan and, allow it to cook in the sauce for about 1 minute.
• Add ¼ cup of the reserved pasta water to pan and toss to coat. If the sauce is too thick, add more pasta water in ¼ cupfuls until you reach your desired consistency.
• Serve immediately.