Butternut Squash Ravioli With Brown Butter & Dark Chocolate Balsamic

This elegant fall‑inspired ravioli dish brings together rich brown butter, earthy Mushroom & Sage Olive Oil, and the surprising depth of The Olive Tap’s Dark Chocolate Balsamic Vinegar. The sauce coats tender butternut squash ravioli with warm, nutty flavor, balanced by toasted walnuts and freshly grated Parmesan for a perfect sweet‑savory finish. It’s a simple, gourmet pasta recipe that highlights how premium olive oils and balsamics elevate seasonal ingredients into a restaurant‑quality meal. Ideal for weeknight comfort or effortless entertaining, this recipe delivers bold flavor with minimal prep—showcasing the handcrafted quality The Olive Tap is known for.

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Ingredients:

1 lb. package of butternut squash ravioli
4 T. unsalted butter
2 T. Porcini Mushroom Sage Olive Oil
2 T. The Olive Tap's Dark Chocolate Balsamic Vinegar
Salt and fresh ground pepper to taste
1/3 C. toasted, chopped walnuts (optional)
1/4 C. fresh grated Parmesan cheese

Directions:

Bring a large pot of salted water to a boil over high heat. Cook ravioli according to package instructions until al dente (tender and firm to the bite), usually about 4 minutes. Drain ravioli and arrange on a large serving platter.

In the meantime, melt the 4 tablespoons of butter in your skillet over medium heat, stirring occasionally to keep from burning. Watch closely until the foam subsides, brown specks form at the bottom, and it smells intensely nutty (about 3–5 minutes). Take the pan off the burner to stop the cooking process and prevent the butter from burning. Pour the 2 tablespoons of Mushroom & Sage Olive Oil into the hot butter and whisk to combine. Stir in the Dark Chocolate Balsamic Vinegar and season with salt and pepper to taste.

Pour sauce over ravioli, sprinkle with the walnuts and parmesan cheese, and serve immediately!