We bought some Butternut Ravioli thinking a change might be in order. Now, what do you use for a sauce on butternut ravioli? It needs to offset the earthy taste of the squash, usually that means something buttery, or a spice like cinnamon. I found two possibilities, one is a slightly scalded sage butter the other is a maple cream sauce.
Imagine my surprise when they both worked! The sage butter is made in a skillet. Fine chop some fresh sage, add a couple of tablespoons of butter and mix until the sage is crisp but not browned. Don’t use too high a heat or the butter will burn. Add some salt and pepper to taste and in about 7-10 minutes its ready.
The maple cream is made by adding one part heavy cream to two parts maple syrup and a little butter. I used 2 tablespoons maple syrup and one tablespoon heavy cream and one teaspoon butter. Bring it to a boil and turn the head down (or off, it boils easily) and let it cook for 5 minutes.
I think this would work great as an appetizer with both sauces there for dipping.