S02E02 Pumpkin Ravioli with Sage Brown Butter

15 minutes
makes 2 servings
recipe card pumpkin ravioli
Ristorante Da Gigetto | Miane, Italy

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

  1. cook ravioli according to package instructions
  2. melt butter over medium-low heat, continuously stirring until butter melts, about 3 minutes
  3. 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
  4. add sage leaves and cook until crisp, about 1 minute. season with salt and fresh ground pepper
  5. add ravioli and vinegar, and spoon sauce over pasta until coated
  6. plate, and top with fresh grated Parmesan and more fresh pepper

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