Pumpkin Ravioli

A seasonal favorite — real pumpkin and ricotta blended with nutmeg and sage for a warm, slightly sweet filling. Achiote (annatto) gives it a rich golden-orange color. Beautiful with a simple brown butter sauce or a light cream sauce.

Net weight: 16 oz (454 g) Cooking time: Boil 5 minutes. Keep frozen until ready to cook.

Pumpkin Ravioli with Sage Brown Butter

A classic fall pairing that lets the pumpkin filling shine. Serves 3–4.

Ingredients

• 1 package Pumpkin Cheese Ravioli

• 6 tablespoons butter

• 8–10 fresh sage leaves

• Pinch of nutmeg

• 1/4 cup grated parmesan

• Salt and pepper, to taste

Instructions

1. Cook the ravioli according to the package directions above, then drain gently.

2. While the ravioli cook, melt the butter in a light-colored skillet over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter turns golden brown and smells nutty, 3–4 minutes.

3. Add the drained ravioli to the skillet and gently toss to coat in the brown butter.

4. Plate immediately, spooning extra butter and crispy sage over the top. Finish with a pinch of nutmeg, parmesan, salt, and pepper.