Pumpkin Ravioli with Sage Brown Butter
Discover the flavors of fall with our Pumpkin Sage Ravioli recipe, a dish that effortlessly captures the essence of the season.
Start by preparing the pumpkin sage ravioli as directed on the package. These tender pasta pockets, filled with creamy pumpkin, become the heart of the dish.
While they're cooking, melt butter in a small pot until it simmers. Add sage leaves, letting them infuse their aromatic touch. As the butter takes on a golden hue and releases a nutty scent, remove it from the heat.
Combine the drained ravioli with this sage-infused brown butter, ensuring each piece is delicately coated.
To serve, sprinkle with toasted pecans, adding a subtle crunch that complements the rich butter. A dash of salt and pepper ties everything together, making each bite a celebration of autumn.
Prep Time: 1 minute | Cook Time: 4 minutes | Total Time: 5 minutes | Servings: 4
Ingredients:
- 9 ounces Priano Pumpkin Sage Ravioli*
- 8 ounces Countryside Creamery Unsalted Butter
- 1 tablespoon Stonemill Sage*
- Ground Stonemill Sea Salt Grinder, to taste
- Ground Stonemill Peppercorn Grinder, to taste
- 2 tablespoons Southern Grove Chopped Pecans, toasted
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- Make ravioli according to packaging instructions.
- In a small pot over low-medium heat, melt butter and bring to a light simmer.
- Once simmering, add sage and simmer for 3-4 minutes.
- Once color begins turning golden brown, remove from heat. Allow residual heat to carry rest of the browning process.
- Add salt and pepper to taste.
- Add ravioli to sauce in pan, toss and serve.
- Garnish with chopped toasted pecans.
Recipe courtesy of Chef Trevor, ALDI Test Kitchen.
