- 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.