15 minutes
makes 2 servings
Recipe Notes:
*this is a different, simpler version of the pasta made from the episode: but if you’re ambitious enough to make the pasta from scratch, go for it!
*you should be able to find pumpkin ravioli at your local Italian grocer
12 pumpkin ravioli
3 garlic cloves, smashed
1/4 cup unsalted butter
1/4 cup chicken stock (as needed)
10-12 sage leaves
1/4 cup toasted chopped pecans
1 tsp apple cider vinegar
Parmesan cheese
salt and pepper to taste
- cook ravioli according to package instructions
- melt butter over medium-low heat, continuously stirring until butter melts, about 3 minutes
- add garlic and pecans, cook 3-4 minutes more, until butter browns. keep stirring, as to not burn butter. add stock if browning occurs too rapidly or sauce needs more body
- add sage leaves and cook until crisp, about 1 minute. season with salt and fresh ground pepper
- add ravioli and vinegar, and spoon sauce over pasta until coated
- plate, and top with fresh grated Parmesan and more fresh pepper