Pumpkin Ravioli with Sage Brown Butter
- Yield 6 servings
Pumpkin ravioli is as natural as mashed potatoes beside your turkey—maybe more so.
Pumpkin ravioli or tortelloni can be found in the fall at markets where fresh pasta is sold. Simply (if richly) sauced, it is as natural as mashed potatoes beside your turkey—maybe more so. Serve with shaved Parmigiano Reggiano cheese.
- 1 pound fresh or frozen pumpkin ravioli or tortelloni
- 4 tablespoons unsalted butter
- 18 small fresh sage leaves
- 1 tablespoon dry sherry
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- 1/4 cup toasted pine nuts
- Cook ravioli according to package directions; drain.
- Melt butter in a wide, heavy pan over medium heat, swirling occasionally, until just beginning to brown, 2 to 3 minutes. Add sage leaves, and immediately remove pan from heat. Toss sage to lightly fry. Stir in sherry, salt and pepper.
- Add ravioli and half the pine nuts to the sauce; toss gently to combine. Transfer to a serving bowl and sprinkle with remaining pine nuts.