Pumpkin Ravioli With Sage Butter Sauce

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add fresh ravioli and cook for about 4 minutes or until the float to the top.

3. 3

   Remove ravioli from water with large slotted spoon or spider, and place in a large platter.

4. 4

   Cover with foil to keep warm while you prepare the sauce.

5. 5

   In a small saute pan, melt the stick of butter over low heat.

6. 6

   When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.

7. 7

   Remove butter sauce from the heat and grate in the nutmeg.

8. 8

   Pour butter sauce over the ravioli.

9. 9

   Sprinkle with grated cheese and toasted hazel nuts (if using).

10. 10

    Grate the amaretti cookies over the dish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.