WARNING: This recipe is not diet food. It is fattening and delicious and a wonderful dish to impress your friends with.
1 stick of butter (hence the above warning)
Salt and pepper (to taste)
3 tablespoons grated Parmigiano-Reggiano cheese
10 brussels sprouts sliced into quarters
A handful of pecans
A few sage leaves
Butternut squash ravioli (You can make your own, or buy the frozen kind if you’re in a rush)
Cook the pasta and set it aside.
In a large saute pan, melt the butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove the sage leaves and add the brussels sprouts, pecans, nutmeg, salt and pepper. Cook until the sprouts are lightly browned.
Quickly toss the pasta in the pan just to heat it up. Dish it onto plates and sprinkle with cheese.