Pumpkin Ravioli With Butter Sage Sauce

1. 1

   cook the ravioli in salted boiling water.

2. 2

   While the ravioli will be ready in 5 mins, melt the butter on low heat.

3. 3

   When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.

4. 4

   In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.

5. 5

   Drain the ravioli.

6. 6

   Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.