Pumpkin Ravioli with Brown Butter and Sage

Ingredients

• 3 pieces Pumpkin and Mascarpone Ravioli (or 5 pieces agnolotti shape) OR 8 pieces Butternut Squash and Pumpkin Ravioli
• 3 tbsp. unsalted butter
• 1 tsp. chopped fresh sage, plus 1-2 leaves for garnish
• 2 tsp. balsamic vinegar
• 1 tbsp. chopped candied walnuts or pecans

How to Make It

1. Boil ravioli in salted water at a strong, rolling boil for 4 to 6 minutes.
2. Over medium-low heat, swirl the butter constantly until it’s just beginning to brown; as soon as you see signs of browning, remove from heat.
3. Stir in sage and balsamic vinegar.
4. Fold ravioli gently into pan with butter sauce, then toss with chopped nuts. Plate and serve with 1 or 2 leaves of fresh sage for presentation.