Pumpkin Ravioli With Butter Sage Sauce

Pumpkin, butternut squash or hazelnut filled ravioli can be used for this recipe.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 8  ounces  fresh pumpkin ravioli
• 1⁄3 cup butter
• 12  fresh sage leaves
• 1⁄4 teaspoon nutmeg
• 1⁄4 cup hazelnuts or 1⁄4 cup walnuts or 1⁄4 cup pecans
• 1  tablespoon olive oil

Directions

1. cook the ravioli in salted boiling water.
2. While the ravioli will be ready in 5 mins, melt the butter on low heat.
3. When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
4. In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
5. Drain the ravioli.
6. Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.