pumpkin ravioli with brown butter sage sauce
24 large pumpkin filled ravioli
2 bunches of fresh sage leaves, washed and dried
1/8-1/4 cup olive oil
1/4 cup pine nuts
1tablespoon red pepper flakes
1/2 cup grated parmesan cheese
prepare store bought pumpkin ravioli per directions.
while ravioli is cooking (8-10 minutes), prepare the sauce.
heat olive oil in skillet, and stir the sage leaves until crispy.
drain ravioli and bathe the ravioli in the skillet to absorb the flavored olive oil.place layers of parmesan, red pepper flakes, sage leaves, pine nuts with olive oil coated ravioli in platter
I found the last bunch of sage leaves in the herb garden and harvested them for my favorite fall ravioli...an easy recipe to stand on its own with a big salad, or accompany turkey leftovers this thanksgiving weekend!
photograph by matthew mead from autumn with matthew mead issue