Pumpkin Ravioli with Sage Butter Sauce

Photo from Goodfood.com

Today if you have purchased a specialty share, you will be getting pumpkin ravioli from Pasta Fina. We have had their pasta a number of times in the past and it has rave reviews by many.  Here is a simple way to prepare your ravioli tonight when you get home.

Ingredients:
Pumpkin Ravioli
4 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano

Preparation:
While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

Recipe courtesy of Mario Batali

Read more at: Food Network