Pumpkin Ravioli with Brown Butter, Sage and Parmigiano Reggiano Cheese Recipe
July 4, 2016
Recipe by Chef Jacquie
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.