Pumpkin Ravioli in Brown Butter Sage Sauce
This yummy pasta has all of the flavors of fall. The sauce comes together very quick and easy and leaves very little mess. Altogether this pasta is a little on the sweeter side, so it's nice to have every- once-in-a-while for a change of pace.
Alexis Wilmouth
Oct 12, 2023
1 min read
Ingredients:
- 2 packages of pumkin ravioli (I like the Good and Gather brand from Target)
- 1/4 cup choppped walnuts
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 10-12 fresh sage leaves
- 1/4 teaspoon pepper
- salt to taste
- pepita seeds (optional)
- amaretti cookies (optional)
Directions:
- Cook the ravioli according to the directions on the package.
- While the ravioli is cooking, add walnuts to a large skillet over medium-high heat. Toast for 2-3 minutes, until fragrant and slightly brown. Stir frequently to keep them from burning. Remove the walnuts from the skillet and set them aside for later.
- Lower the skillet to medium heat and add in the butter. Let it melt and bubble until it turns an amber brown color and has a nutty aroma.
- Add in the olive oil and sage leaves. Allow them to fry for 2-3 minutes until they are crisp and dark green in color. Remove them from the pan and chop into finer pieces. Set them aside.
- Add the cooked and drained ravioli to the skillet. Toss with the brown butter sauce to coat well. Add back in your chopped sage and toasted walnuts.
- Serve immediately. You can sprinkle pepita seeds and crumbled amaretti cookies on top if desired.