I first tried this combo as a butternut squash with browned butter for about $25 a plate at a chain Italian restaurant. I love making pumpkin desserts, but wanted to try a spin off for a favorite fall dinner.
Spiced Pumpkin Ravioli's with Browned Butter & Sage
Filling
6 oz Pumpkin Puree
2 Tablespoons Dark Brown Sugar
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp cayenne pepper
salt & pepper
Up to 2 Tablespoons flour if needed
Mix pumpkin filling
Prepare ravioli dough.
Browned Butter w/ Sage
4 oz butter
Fresh Sage to taste (I like 2-3 sprigs)
2 Tablespoons Balsamic Vinegar
2 Tablespoons Brown Sugar
1/8 tsp Red Pepper Flakes
Toasted Pecans (for topping)
Melt butter in skillet with sage over medium heat and cook until just browned (about 4-5 minutes.) It will continue to cook after removed. Remove from heat and discard Sage. Whisk in vinegar, brown sugar, and red pepper flakes. It will foam up when you add the vinegar and it may separate a bit from the oil, but it will taste great when it is all served.
Add ravioli over sauce and spoon until it is covered. Top with toasted pecans.
