Honey Roasted Pumpkin Ravioli with sage and browned butter

Hello, friends!
Meet my family's new favorite Fall dinner . . .

Honey Roasted Pumpkin Ravioli 

with sage and browned butter

Most of us have had Butternut Squash Ravioli, but have you ever had Pumpkin Ravioli, or better yet, HONEY ROASTED Pumpkin Ravioli?

Trader Joe's sells Honey Roasted Pumpkin Ravioli this time of year . . . and it's heavenly. 

It's warm and sweet, all wrapped up in one. I actually think that it's more flavorful than many other Fall-flavored raviolis sold this time of year.

I serve this ravioli in a very simple browned butter sauce with sage (and shallots).

Have you ever browned butter to have with your pasta or vegetables? It's so incredibly easy to prepare, and yields such a intensely wonderful flavor. 

Browned butter is a true testament to the old saying, "Simple is best."  It allows flavors to shine. And in this case, it enhances the honey roasted flavor of the pumpkin and the warmth of the sage. I add shallots to the sauce because I like the salty, sweet bite it adds to this dish.

~ did you notice the crispy shallots? YUM! ~

What makes this dish so special, besides the amazing flavors, is that it takes less than 10 minutes to prepare; OR 5 minutes if your comfortable in the kitchen, because you can brown the butter WHILE the raviolis are boiling, and then transfer them directly to the saute pan where the browned butter and sage is patiently waiting to bathe it in toasted buttery goodness (smile!).

Honey Roasted Pumpkin Ravioli 

with sage and browned butter

 .     .     .     .     .     .     .     .     . 

1 shallot, finely chopped

2 garlic cloves, minced

12 to 15 fresh sage leaves

1- 9 ounce package of Honey Roasted Pumpkin Ravioli

Salt and freshly ground pepper, to taste

1/2 cup unsalted butter

1⁄2 cup freshly grated Parmesan cheese

  .     .     .     .     .     .     .     .     . 

Preparation

Bring a large pot of generously salted water to a boil over high heat. Turn down the heat under the boiling water to medium. (You don’t want to cook ravioli in rapidly boiling water because they are likely to explode.) Gently lower the ravioli into the boiling water, 6 at a time, and cook until pasta is soft, about 4 minutes per batch. Using a slotted spoon, transfer each batch of ravioli to an oiled baking sheet.

Melt the butter in a large frying pan over medium-high heat. Once the butter has melted, add the shallot, garlic, and sage leaves. Cook until the sage leaves are crisp and the butter is brown, about 3 minutes. Carefully add the ravioli to the pan, 6 at a time, and turn very gently to coat with the brown butter. Transfer the ravioli to a serving dish. Top with the remaining butter and sage leaves in the pan, sprinkle with the Parmesan and season with salt and pepper. Serve immediately.

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