Brown Butter Pumpkin Ravioli.
- 20 oz of fresh ravioli
- 5 Tbsp of butter
- 6 sage leaves, thinly sliced
- 1 Tbsp of brown sugar
- ¼ Tsp of nutmeg
- ⅔ Cup of pumpkin puree
- ¼ Cup of chicken broth
- ½ Cup of reserved pasta water
- ¼ Cup of grated parmesan cheese
- Fresh cracked black pepper
- Boil water and cook ravioli as directed to al dente doneness; reserve ½ cup of pasta water
- In a sauce pan, melt butter with sage leaves over medium heat and cook until butter browns and begins to foam.
- Add brown sugar, nutmeg, and pumpkin puree to butter mixture and stir to combine.
- Whisk in chicken broth and reserved pasta water to loosen sauce and cook.
- Toss in al dente ravioli and coat pasta with the sauce; finish tossing with parmesan cheese and fresh cracked black pepper.
Recipe by DomestikatedLife at https://domestikatedlife.com/2017/10/14/brown-butter-pumpkin-ravioli/
3.5.3228