Larry and I recently had dinner at Lavender Bistro in La Quinta with our good friends Cathy and Dorry, the fabulous duo behind Celebrations of Joy. Dorry and I both had the delicious butternut squash ravioli in brown butter sauce. While I sat there savoring each luscious bite, I got to thinking, “Hmm, I’ve seen all of the components of this dish at Trader Joes…” Sure enough on my very next shopping trip there I picked up everything I needed to recreate this truly indulgent, wonderful meal – at a fraction of the price I might add.

Here’s what you’ll need:
Butternut Squash Triangoli
Candied Walnuts
Manchego Cheese
Fresh Sage
Unsalted Butter

Here’s what you do:
Bring a large pot of water to a boil.
Chop candied walnuts into bite sized pieces
Either grate or slice some of the cheese into slivers for the top of the triangoli. (The cheese looks prettier grated but tastes better in chunkier bits.)
Once water comes to a boil, it’s time to begin your brown butter sauce. I’ve found that if you start browning your butter once the water is boiling, the sauce and the triangoli will be done at around the same time.
Add approximately 3 tablespoons of butter to a small saucepan over medium heat. Once butter is mostly melted, add some sage leaves.
Drop the triangoli into the boiling water and give them a gentle stir.
Flip your sage leaves over so they fry evenly in the butter. Add a bit more butter to the pan if it looks like there won’t be enough sauce to drizzle over the triangoli.
Continue to gently stir and flip your triangoli. They will cook fairly quickly, around 3 or 4 minutes. You’ll know they are done when they puff up.
Once cooked and strained, arrange the triangoli on your serving platter. Drizzle the brown butter and fried sage over them and top with the manchego cheese and candied walnuts.

In a few short minutes, you’ll have a fancy restaurant dish that tastes as good as it looks!