Pumpkin Ravioli


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Servings: 4
  • 1 lb fresh pumpkin ravioli
  • 1⁄2 cup unsalted butter
  • 6 fresh sage leaves or 3/4 teaspoon ground sage
  • 1⁄4 teaspoon nutmeg, freshly grated
  • 1⁄2 cup parmesan cheese, grated
  • 2 amaretti cookies
  • 1⁄2 cup hazelnuts, toasted and coarsely chopped (optional)
  • Bring a large pot of salted water to a boil.
  • Add fresh ravioli and cook for about 4 minutes or until the float to the top.
  • Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
  • Cover with foil to keep warm while you prepare the sauce.
  • In a small saute pan, melt the stick of butter over low heat.
  • When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
  • Remove butter sauce from the heat and grate in the nutmeg.
  • Pour butter sauce over the ravioli.
  • Sprinkle with grated cheese and toasted hazel nuts (if using).
  • Grate the amaretti cookies over the dish and serve immediately.

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