I love ravioli - especially homemade ravioli. And now that fall is here, everyone knows this is the season for everything pumpkin flavoured!
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Prepare pumpkin ravioli according to recipe directions.
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To make the brown butter sauce, in a large skillet melt the butter over medium heat until starting to foam. Then turn to medium-low heat and continue cooking until butter starts to smell nutty and turns a golden brown colour, about 4 minutes.
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Add the grated garlic and sage and cook for 1-2 minutes until fragrant and sage leaves are crispy. Add the pecans and then remove the pan from the heat.
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Bring a large pot of salted water to a boil. Then working in batches, cook ravioli until tender, about 2-3 minutes. Ravioli will start to float to the surface when done cooking.
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Use a slotted spoon to remove the cooked ravioli and place right in the brown butter sauce. Turn back to medium-low heat and toss gently with the sauce, ensuring each ravioli is covered, about 2-3 minutes.
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Serve topped with more pecans, parmesan cheese and pinch of salt.
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