Description
A comforting and flavorful dish featuring homemade ravioli tossed in a rich sage-infused pumpkin butter sauce with Parmesan cheese.
Ingredients
- 1 (20 ounce) package refrigerated cheese ravioli
- 1 cup pumpkin puree
- 1/2 cup (1 stick) unsalted butter
- 12 fresh sage leaves
- 1 clove garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Toasted pine nuts for garnish (optional)
Instructions
- Cook the cheese ravioli according to the package instructions. Drain, reserving about 1/2 cup of the pasta water, and set aside.
- While the ravioli is cooking, melt the butter in a large skillet or saucepan over medium heat.
- Add the sage leaves and cook for 1-2 minutes until they become crispy. Remove the sage leaves with a slotted spoon and set them on a paper towel.
- Add the minced garlic to the butter and cook for about 30 seconds until fragrant.
- Whisk in the pumpkin puree and ground nutmeg until smooth.
- Slowly stir in the heavy cream and Parmesan cheese. Cook, stirring constantly, until the sauce is heated through and slightly thickened.
- Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the cooked ravioli to the skillet and gently toss to coat completely in the pumpkin sauce.
- Serve immediately, garnished with the crispy sage leaves and toasted pine nuts if desired.
Notes
- Crispy sage leaves add a delightful texture and aroma.
- Adjust the amount of pasta water to achieve your preferred sauce consistency.
- Toasted pine nuts provide an optional nutty crunch.