Cheese Ravioli with Pumpkin Cream Sauce

Name: Cheese Ravioli with Pumpkin Cream Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: 1½ pounds, fresh cheese ravioli; 5/8 teaspoon, table salt, divided, plus salt for cooking pasta; 5 tablespoons, unsalted butter, divided; ¼ cup blanched, hazelnuts, chopped; 12 , fresh sage leaves; 1 teaspoon, sherry vinegar; ¼ cup finely chopped, shallot; ¼ teaspoon, ground nutmeg; 1 cup, heavy cream; ½ cup canned unsweetened, pumpkin puree; 1 ounce, Parmesan cheese, grated (½ cup)

26 comments

Appears in Cook's Country October/November 2021

Save time with store-bought ravioli and canned pumpkin, and spend it on browned butter, toasted hazelnuts, and crispy sage leaves instead.

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

Crispy fried sage leaves were an easy-to-make, elegant garnish for this autumnal ravioli dish.

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