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Butternut Squash Ravioli with Roasted Cauliflower and Brown Butter

Emily Caruso
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

1

large head Cauliflower

20

Sage, leaves

2 9 ounce packages

Three bridges butternut squash ravioli

1/2 tsp

Cinnamon, ground

1

Kosher salt and black pepper

2 tbsp

Olive oil

1/2 tsp

Cumin, ground

1 cup

Walnuts

2 sticks

Butter, unsalted

1

Parmesan cheese, Grated