Heat the butter in a large sauté pan over medium heat and cook it until it browns, which should take about 5-7 minutes.
While the butter is browning, add the sage leaves to the pan and let them cook on low heat while the ravioli is cooking.
Add ravioli with a pinch of salt to boiling water. Gently stir the ravioli when the water resumes boiling. Simmer 6-8 mins.
Remove the sage leaves that have now become fried from the pan along with the butter. Add the cooked ravioli to the pan with the butter, and season the mixture with salt and pepper.
To serve, place the fried sage leaves on top of the ravioli and consider topping them with grated pecorino romano and/or crushed red pepper flakes if desired.
You know what’s a match made in foodie heaven? Brown butter and sage teaming up with pumpkin ravioli – it’s almost like getting a warm hug from your grandma’s coziest quilt on a crisp autumn day.
With its sweet and rich flavors, pumpkin ravioli with brown butter and sage is best suited for specific occasions and servings where its unique taste profile can shine. Here are some ideal times to serve this delightful dish:
Fall Dinner Parties: Hosting a fall-themed dinner party? This can be an impressive and delicious first course that captures the essence of the season.
Thanksgiving: As an alternative or addition to traditional Thanksgiving dishes, this dish can add a unique and festive touch to your holiday spread.
Dessert Option: Surprise your guests by offering them pumpkin ravioli as a sweet and savory dessert alternative at dinner parties or special events.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.