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Image by Christina Rumpf

Brown Butter with Baby Kale & Sausage

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Brown Butter with Baby Kale & Sausage



12 oz package of Valicenti Maple Roasted Pumpkin & Brie Ravioli (or Caramelized Butternut Squash Ravioli go wonderfully as well)
2-4 oz baby kale
8 oz pork sausage
1/2 c unsalted butter
1/2 tsp fresh sage, chopped
1/4 c crushed pecans, toasted preferred
Olive oil as needed
Grated parmesan & pumpkin seeds to garnish
Optional: dried cranberries as additional topping



Place large pot of water over high heat, then in a sauté pan, put sausage (free of casing) over medium-high. Use spoon or spatula to separate into small pieces and cook until lightly crispy. Then lower to medium and stir in kale until slightly wilted.

Meanwhile, melt butter in separate pan until golden brown, then add in sage and remove from heat. Combine with butter and pecans.
Next, cook ravioli as package instructs and toss ravioli with sauté. Plate and garnish with parmesan cheese and a sprinkling of pumpkin seeds.

Serves 2-3.

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