Ingredients
-
1
-
1/2
-
6
-
1/4
-
1/2
-
2
-
1/2
-
-
-
-
-
-
-
-
Directions
Pumpkin Ravioli With Sage Butter Sauce,My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on “Everyday Italian” and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!,Wonderfully delicious but simple recipe! I didn’t have the pumpkin or squash ravioli and was so hungry for this so used regular pasta and added some canned pumpkin to the sauce. WOW! Absolutely a great recipe to impress any guest!
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Steps
|
1
Done
|
Bring a Large Pot of Salted Water to a Boil. |
|
2
Done
|
Add Fresh Ravioli and Cook For About 4 Minutes or Until the Float to the Top. |
|
3
Done
|
Remove Ravioli from Water With Large Slotted Spoon or Spider, and Place in a Large Platter. |
|
4
Done
|
Cover With Foil to Keep Warm While You Prepare the Sauce. |
|
5
Done
|
in a Small Saute Pan, Melt the Stick of Butter Over Low Heat. |
|
6
Done
|
When Butter Just Begins to Sizzle and Brown, Tear the Fresh Sage Leaves Into the Pan and Fry For 20-30 Seconds. |
|
7
Done
|
Remove Butter Sauce from the Heat and Grate in the Nutmeg. |
|
8
Done
|
Pour Butter Sauce Over the Ravioli. |
|
9
Done
|
Sprinkle With Grated Cheese and Toasted Hazel Nuts (if Using). |
|
10
Done
|
Grate the Amaretti Cookies Over the Dish and Serve Immediately. |
