Cook: Pumpkin Ravioli with Sage Brown Butter

picture of pumpkin ravioli with sage brown butter

After making pumpkin dog biscuits for Xerox, I figured I'd make a pumpkin-filled dinner for us as well.  This recipe uses fresh store-bought ravioli, and is ready in less than 20 minutes.  We usually buy several packages of the ravioli at a time and freeze the extras.  When you're feeling lazy or have little time to prepare dinner, this is a great meal that will fool everyone into thinking you're a gourmet chef.

Recipe after the jump...

Pumpkin Ravioli with Sage Brown Butter

Prep time: 0 mins
Total time: 20 mins max
Yield: 2 servings (12 ravioli/serving)

6 cups salted water
1 pkg fresh pumpkin ravioli (24 count)
3 tbsp unsalted butter
0.5 tbsp sage
Parmigiano-Reggiano and black pepper to taste.

(1) Boil water.
(2) Add ravioli.
picture of ravioli in boiling water
(3) Melt butter in a saute pan over low heat.  Stir occasionally.
picture of melting butter in saute pan
(4) When butter turns golden brown, remove from heat and stir in sage.
picture of golden brown butter in pan picture of sage in hand
(5) Remove ravioli from water when they float to the top.
picture of ravioli floating in pot
(6) Pour butter over ravioli, top with grated Parmigiano-Reggiano and black pepper


Notes:  If the pasta is fresh, start the butter at Step (1) when you begin to boil the water.  If you've frozen the ravioli, start the butter at Step (2) when the pasta goes into the water.  Fresh pasta should be used or frozen the day it's purchased.  Ravioli are done cooking when they float to the top of the pot of water. Remove ravioli from the water with a wide, slotted spoon rather than dumping it into a strainer - that way the starch stays in the pot, instead of coating the pasta.

*Special thanks to JM for exposing me to this awesome pumpkin-sage-brown butter combination!

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