Save On Supper: Make This Tortellini Dish, Eat Like Kings

We're making a family-friendly pasta dish with just six ingredients from the supermarket. Melanie Mannarino from Redbook Magazine stopped by to show us how to save on supper with Tortellini with Roasted Squash and Sage Brown Butter. And the best part of this meal? It only costs $2.05 per serving!

Mannarino used butternut squash, cheese tortellini, unsalted butter, onion, sage leaves and parmesan cheese for the recipe. Click here for more information on the recipe.

For more great money saving meals, check out the April issue of Redbook Magazine on newsstands now ro visit www.redbookmag.com.

Ravioli with Roasted Squash and Sage Brown Butter
Starting with store-bought ravioli makes this an easy pasta recipe for busy nights.

Ingredients
1 1/2 pound(s) butternut squash, peeled and diced into into 1/2-inch pieces
1 tablespoon(s) olive oil
30 (about 2 1/2 pounds) frozen jumbo 4-cheese ravioli
1 stick(s) unsalted butter
1/3 onion, minced
24 small whole sage leaves
1/2 cup(s) grated Parmesan cheese
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper

Directions
1. Heat oven to 475 degrees F. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.

2. Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3 to 5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.

3. While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.

4. To serve, arrange 5 ravioli on each plate and top with roasted squash and Parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.

For more on this recipe, visit www.redbookmag.com.