Homemade Pumpkin Ravioli in a Brown Butter Sage Sauce
These pasta pockets are generously stuffed with a velvety pumpkin filling, handcrafted with care and the finest fresh ingredients.
Try our easy recipe:
- 12 Altomonte’s Pumpkin Ravioli
- 1 stick salted butter
- 12 fresh sage leaves
- 4 sprigs fresh thyme
- 1 pinch fresh rosemary (I don’t want to overwhelm dish with this strong flavor)
- Handful pignoli nuts
- Mimolette cheese
- Parmigiano cheese
Bring a large pot of salted water to boil. While the ravioli is cooking, melt stick of butter in a large pan over low heat. Add fresh herbs and stir until they’re crisp and the butter starts to turn brown. Add pignoli nuts and stir, these will burn quickly so keep stirring and turn off heat right before they’re fully toasted.