Pumpkin Ravioli With Butter, Sage and Walnuts
This is one of my favorite autumn pasta dishes, easy to make and packs a lot of warm soothing flavor, your friends and family will love it. Here’s how I do it:
1 package fresh pumpkin or squash ravioli
2-3 tbs butter, I prefer clarified butter (Ghee)
1 garlic clove minced
3 tbs fresh chopped sage
1/2 cup walnuts chopped fine
Parmesan cheese for garnish
In a large skillet melt the butter and simmer till it turns light brown, lower heat add the garlic, sage and walnuts and simmer another 3-4 mins. Add salt and pepper adjust to taste.
In a large pot of salted water boil the ravioli, usually 4 mins. Drain in colander then add them to the skillet to incorporate the butter sauce. Serve in pasta bowls with fresh grated Parmesan cheese.