Recipe by Chef Jacquie
1 dozen Talluto’s pumpkin ravioli
1 stick of salted butter
10-12 fresh sage leaves
Freshly grated Parmigiano Reggiano cheese
Cook the 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.