What to do with pumpkin ravioli, Part 2. (Check out this recipe for a savory pumpkin rosemary sauce if you missed it)!
How about a light sage brown butter sauce?
This one uses half of the butter of every other recipe I could find online but the flavor is just as complex and delicious. We tossed the ravioli with the sauce, toasted walnuts, roasted sweet potatoes, and shaved Manchego cheese.
Here’s to another light, but satiating dish to get you into the fall mood!
Bon Appetit!
Ingredients:
Ravioli of choice (we used a ricotta and lemon option from Trader Joe's. Pumpkin would also work great.)
~1 cup chopped walnuts
~1 pound diced sweet potatoes
1 Tbsp EVOO
1/2 stick (4 tablespoons) unsalted butter
1 Tbsp EVOO
3 cloves garlic, smashed
16 fresh sage leaves
1/2 cup unsalted vegetable or chicken stock, or white wine like a Pinot Grigio
kosher salt and black pepper to taste
1/4 teaspoon freshly grated nutmeg
1/3 cup shaved Manchego cheese
Directions:
Heat oven to 375 degrees. Spread diced sweet potatoes on baking sheet and toss with EVOO, cinnamon and salt (optional). Let cook until lightly browned and soft throughout, about 30 minutes flipping about half way through. Pull out of oven and set aside.
Cook ravioli according to package instructions.
Meanwhile, melt together the butter, EVOO, garlic, walnuts, and sage in a large skillet over medium heat. Cook, stirring occasionally until the butter is browning and sage is crisp, 4-5 minutes. Remove the sage leaves from butter and set aside.
Reduce heat to low, add stock or wine and season sauce with nutmeg, salt, and pepper. Simmer 1 minute, then drop ravioli and sweet potatoes into butter sauce, gently tossing to combine. Remove from heat.
Serve ravioli and sauce, crispy sage and a sprinkle of Manchego.
Compliments to @halfbakedharvest for the recipe inspo!