- 1 16-ounce bag fresh butternut squash ravioli
- 2 sticks unsalted butter
- 2 sprigs fresh thyme, plus some leaves for garnish
- Freshly ground black pepper
Bring a large pot of salted water to a boil.
In a large sauté pan set over medium-low heat, add the butter, thyme, and some black pepper, and cook to slowly melt the butter. Rotate the pan to move the butter around. Once the butter melts, continue heating until small brown specks appear at the bottom of the pan and it smells nutty, 5 to 10 minutes. Then turn off the heat.
While the butter melts, cook the pasta according to package directions; for fresh pasta it should only take 2 to 3 minutes.
Drain the pasta thoroughly and toss in the butter sauce. Plate the ravioli and garnish with some thyme leaves before serving.