At first glance this may not seem like there’s anything extraordinary about this dish.
Butternut squash ravioli? I can get that at Safeway.
Prosciutto and sage? Practically as close as peanut butter and jelly.
But then you taste it.
All the ingredients together truly become extraordinary. They’re an irresistibly compelling spectrum from sweet to savory: starting with sugary pear, then moving to butternut squash, crossing the savory threshold with sage, then moving to nutty Parmesan and ending with salty, crisped prosciutto.
You could certainly make this recipe with store-bought butternut squash ravioli, but unless you’re in a real rush for time I wouldn’t recommend it. Beyond the satisfaction of making your own pasta, there is a clear difference in taste.
This is a wonderful winter entree that isn’t too rich, thick or unhealthy. With a nice white wine or pale ale, this dish will see you through even the coldest of nights.