Recipe by Chef Jacquie

• 1 dozen pumpkin ravioli
• 1 stick of salted butter
• 10-12 fresh sage leaves
• Freshly grated Parmigiano Reggiano cheese

Cook ravioli according to the package.

In a small frying pan, over medium heat add stick of butter.  When butter has melted and starts turning brown, lower to a simmer and add fresh sage leaves; cook 1-2 minutes.

Drain ravioli and place on a serving platter.

Drizzle with brown butter and add as much freshly grated Parmigiano Reggiano cheese you desire.

A few options: use regular butter sauce instead of brown butter. Pumpkin gnocchi or butternut squash filled ravioli are great alternatives. Add crumbled Amaretti cookies on top of the ravioli for a little bitterness and an unexpected crunch for a rich, autumn flavor.

This recipe is so easy to make, you can have pumpkin ravioli in a snap.