Fall is starting to be one of my favorite cooking season. I love squashes, nuts, soups and roasted dinners. It is also a great time for vegetarian cooking.
We have several great fresh pasta companies here in Seattle. My favorite is Carso's which is available at Central Market in Shoreline. I found pumpkin filled ravioli as their seasonal special this week and decided to make it for this week's Presto Pasta Night.
I love to serve winter squash filled ravioli with a brown butter sauce seasoned with sage and pine nuts. This sauce is very versatile and can be used with other types of ravioli such as a goat cheese stuffed ravioli. If you can find good fresh ravioli - it is also a quick easy pasta meal. Perfect for a Presto Pasta night. I served it with a roasted Romanesco broccoli.
Ravioli with Brown Butter, Sage, Pine Nut Sauce
6 Tbs unsalted butter
3 sage leaves, chopped
2 Tbs pine nuts
Salt and pepper to taste
Freshly grated Parmesan Cheese
8 oz ravioli - (butternut, pumpkin or goat cheese filled)
Bring a large pot of water to boil.
While the water is coming to a boil, melt butter over low heat. When it starts to slowly bubble but has not darkened, add the sage and pinenuts. Shake the pan from time to time making certain the pine nuts do not burn. Watch closely, once it starts to brown, you may want to remove from heat. Salt and pepper to taste.
Once the water comes to a boil, salt and add the ravioli. Cook as directed. Drain and add to brown butter stirring to coat. Serve immediately and top with Parmesan Cheese.