Pumpkin Filled Ravioli with Fried Sage

By á-47

Can also be prepared with Sage-Brown Butter & Lemon

Ingredients

• Premade pumpkin or squash ravioli
• 4 Tbsp. butter
• 24 whole sage leaves
• Parmesan cheese
• SAGE-BROWN BUTTER
• 1/2 cup butter (1 stick)
• 2 Tbsp. chopped sage, divided
• 1 Tbsp. fresh lemon juice
• 1/2 tea. salt

Preparation

Step 1

Cook ravioli according to package directions. Cook half the package at a time. With a slotted spoon, gently scoop out the cooked ravioli and place in a colander. Repeat with other half.

Melt butter over medium heat. Add the sage leaves and cok until they shrink, darken slightly, and become crispy. The butter will brown.

Place ravioli on a plate, drizzle with the sage butter and sprinkler with Parmesan cheese.

SAGE-BROWN BUTTER
Heat butter in a skillet. When melted and hot, add 1 Tbsp. of the sage and cook until the butter begins to brown (3-4 minutes). Remove from the heat and stir in the remaining sage, the lemon juice and salt. Keep warm.