Brown Butter Pumpkin Ravioli.
Serves: 4-6 servings
  • 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
  1. Boil water and cook ravioli as directed to al dente doneness; reserve ½ cup of pasta water
  2. In a sauce pan, melt butter with sage leaves over medium heat and cook until butter browns and begins to foam.
  3. Add brown sugar, nutmeg, and pumpkin puree to butter mixture and stir to combine.
  4. Whisk in chicken broth and reserved pasta water to loosen sauce and cook.
  5. 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