Pumpkin Ravioli With Butter Sage Sauce

Submitted by Poison_Ivy

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

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 2

ingredients

• 8 ounces fresh pumpkin ravioli
• 1⁄3 cup butter
• 12 fresh sage leaves
• 1⁄4 teaspoon nutmeg
• 1⁄4 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.

Reviews

[Katey in GB]

This was very easy to make and a nice change from traditional ravioli. I had to use sweet potato ravioli due to lack of pumpkin ravioli availability, but I am sure the great result would be similar. I also used hazelnuts for a nice change.