Pumpkin Sage Brown Butter Ravioli

Ingredients

• 18 oz Pumpkin Ravioli
• 4 tbsp Unsalted Butter
• 12 leaves Fresh Sage Leaves
• 0.25 cup Parmesan Cheese
• 2 tbsp Walnuts(optional)
• 1 pinch Salt
• 0.5 tsp Black Pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pumpkin ravioli according to package instructions (usually 3-5 minutes).

2. 2

   While the pasta cooks, melt the butter in a large skillet over medium heat.

3. 3

   Continue cooking the butter, swirling the pan occasionally, until it begins to foam and turn a golden brown color with a nutty aroma.

4. 4

   Add the fresh sage leaves and walnuts to the butter. Fry for 1-2 minutes until the sage is crisp and the butter is deep amber.

5. 5

   Reserve 1/4 cup of pasta water, then drain the ravioli.

6. 6

   Carefully add the ravioli to the skillet with the brown butter and sage. Toss gently to coat, adding a splash of pasta water if the sauce is too thick.

7. 7

   Season with salt and pepper. Serve immediately topped with freshly grated Parmesan cheese.