Brown butter sage pumpkin ravioli is the perfect fall pasta dish and delicious option for the non-meat eaters for today’s thanksgiving meal.  Make your own ravioli or use store bought, like I did. It’s just as delicious and a huge time saver. 

You will need:

butter

toasted pumpkin seeds

fresh sage

butternut squash

apple cider

pumpkin filled ravioli

pomegranate seeds

burrata crema

This Dish is Easy to Make

• Cook butter, pumpkin seeds and sage until crispy
• Brown butternut squash 
• Add apple cider
• Toss in pumpkin filled ravioli
• Serve with pomegranate seeds and burrata crema

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Brown Butter Sage Pumpkin Ravioli

Ingredients

• 1 stick salted butter
• ¼ cup pumpkin seeds, salted
• ½ bunch fresh sage leaves, 16 – 20
• 2 cups butternut squash, cooked and cubed
• ½ cup apple cider
• ¼ tsp nutmeg, freshly grated
• salt and pepper to taste
• 500 grams (1 pound) pumpkin filled ravioli
• ⅓ cup burrata crema

Instructions

• Bring a large pot of salted water to a boil. Cook the ravioli according to package directions, 3-4 minutes and drain.
• 
Melt the butter in a large skillet over medium heat.
• Add pumpkin seeds and sage. Cook, stirring occasionally until the butter starts to brown and the sage is crisp.
• Remove the sage leaves and pumpkin seeds from the butter and set aside.
• Add the butternut squash and cook until it starts browning, stirring to cook on all sides. 

• Reduce the heat to low, add the apple cider and season the sauce with nutmeg, salt and pepper. Simmer for 2 minutes.
• Toss the ravioli into the butter sauce, gently mixing to combine. Cook for a few minutes. Remove from the heat.
• Transfer to a serving dish and add the crispy sage, pumpkin seeds, pomegranate seeds and burrata.