Description
The ultimate cozy fall dinner.
Ingredients
Units
Scale
- 1 (9-ounce) package pumpkin or butternut squash ravioli
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmigiano-Reggiano, plus more for serving
- Toasted pine nuts
- Half a lemon
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until just al dente. Reserve ¼ cup pasta water, then drain.
- While ravioli cooks, melt butter in a large skillet over medium heat. Once it foams, add sage leaves. Swirl occasionally until butter turns golden and smells nutty, about 3 minutes.
- Add red pepper flakes and a splash of pasta water to stop the cooking. Toss in cooked ravioli, gently coating in the sauce.
- Season with salt and black pepper. Stir in Parmigiano-Reggiano until glossy.
- Plate immediately, topping with extra parmesan and pine nuts. Add a squeeze of lemon and serve!
- Prep Time: 5
- Cook Time: 10