Pumpkin Ravioli with Brown Butter, Sage and Parmigiano Reggiano Cheese Recipe


July 4, 2016

Recipe by Chef Jacquie


1 dozen Talluto’s pumpkin ravioli

1 stick of salted butter

10-12 fresh sage leaves

Freshly grated Parmigiano Reggiano cheese


1Cook the ravioli according to the package.

2In a small frying pan, over medium heat add stick of butter.

3When butter has melted and starts turning brown, lower to a simmer and add fresh sage leaves; cook 1-2 minutes.

4Drain ravioli and place on a serving platter.

5Drizzle with brown butter and add as much freshly grated Parmigiano Reggiano cheese you desire.

6A few options: use regular butter sauce instead of brown butter. Pumpkin gnocchi or butternut squash filled ravioli are great alternatives. Add crumbled Amaretti cookies on top of the ravioli for a little bitterness and an unexpected crunch for a rich, autumn flavor.

This recipe is so easy to make, you can have pumpkin ravioli in a snap.