Pumpkin Ravioli with Sage Brown Butter Sauce Recipe

Cooking the Pumpkin Ravioli:

1. Bring a large pot of salted water to a gentle boil.
2. Add the pumpkin ravioli and cook according to the package instructions, usually about 3-4 minutes or until they float to the surface.
3. Remove with a slotted spoon and drain well.

While the ravioli cooks make the Sage Brown Butter Sauce:

1. In a large skillet, melt the butter over medium heat.
2. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 5-6 minutes.
3. Add the chopped hazelnuts and cook for another 1-2 minutes, stirring frequently, until the hazelnuts are lightly toasted.
4. Remove the sage leaves and set them aside on a paper towel to drain.
5. Season the sauce with a pinch of salt to taste.

Serving:

1. Add the cooked ravioli to the skillet with the brown butter sauce. Toss gently to coat.
2. Serve the ravioli topped with crispy sage leaves, a sprinkle of chopped hazelnuts, and lots of parmigiano cheese. Enjoy your delicious and easy Pumpkin Ravioli with Sage Brown Butter Sauce and Chopped Hazelnuts! Buon appetito!