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Description
A simple yet elegant recipe for homemade pumpkin ravioli tossed in a rich brown butter and sage sauce, finished with toasted nuts and Parmesan cheese.
Ingredients
- 1 (20 ounce) package pumpkin or cheese ravioli
- 1/2 cup (1 stick) unsalted butter
- 15-20 fresh sage leaves
- 1/4 cup finely chopped walnuts or pecans, toasted
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Pinch of ground nutmeg
Instructions
- Cook the ravioli according to the package directions. Drain well, reserving about 1/4 cup of the pasta cooking water, and set aside.
- While the ravioli is cooking, make the sauce. In a large skillet, melt the butter over medium heat.
- Continue to cook, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma, about 3-5 minutes. Watch it carefully as it can burn quickly.
- Once browned, add the fresh sage leaves to the skillet and cook for about 1-2 minutes, until they are crispy.
- Remove the skillet from the heat.
- Carefully add the cooked and drained ravioli to the brown butter sauce in the skillet.
- Add the toasted nuts, Parmesan cheese, and a pinch of nutmeg.
- Gently toss everything together to coat the ravioli.
- If the sauce seems too thick, you can add a tablespoon or two of the reserved pasta water to thin it out.
- Season with salt and pepper to taste.
- Serve immediately, with extra Parmesan cheese if desired.
Notes
- Be careful not to burn the butter when browning it.
- Toasting the nuts enhances their flavor and texture.
- The reserved pasta water can help create a smoother sauce consistency.