1 package of butternut squash ravioli
4 tablespoons of butter
2 shallots minced
1/4 cup of fresh Parmesan cheese
2 tablespoons of chopped parsley
Boil ravioli. Drain. In a saucepan melt butter & add shallot. Bring butter to a toasty brown color without burning.
Toss with ravioli & top with Parmesan cheese & parsley.
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