Last night we made pumpkin ravioli with sage-brown butter sauce.
It was delicious.
We adapted this recipe, with a few key time-saving shortcuts.
Instead of roasting and seeding our own butternut squash, we used Libby’s canned pumpkin puree, and added extra parmesan. And, as the recipe itself suggests, instead of rolling our own pasta dough, we used Chinese wonton wrappers, pressing two together with egg whites. It worked wonderfully, and the ravioli were fun to make in a group.
We crisped the fresh sage in a pan with butter to make the sauce, which gave the dish a delightful crunch and kept the texture interesting, but poppy seeds or even finely chopped nuts would work just as well.
We’d like to try this again sometime with spinach and goat cheese, or peas and mint. Endless possibilities, really.