Pumpkin Ravioli is quick and easy to make, perfect for lunch or a side with dinner. It has a great pumpkin cheesy flavor, buttery and salty.
- 18 oz pumpkin ravioli
- 3 Tbsp butter
- 1 tsp fresh sage
- salt and pepper to taste
- Get your ravioli ready, fill a large sauce pan with salted water and set temp to medium high.
- For the butter sauce; on medium heat put your butter and sage in a small sauce pan. Stirring constantly for about 5 minutes, after the butter is all melted and has turned a light brown color remove from heat.
- After your water is boiling in the large pan, place your ravioli in and cook for 2-2 1/2 minutes, although I've found when I use two packages it's about 3 1/2 - 4 minutes. They are done when they are floating to the top and the middle has expanded. Toss in a strainer.
- After draining the water, place the ravioli back in the large pan and pour in the butter sauce. Carefully toss so not much of the stuffing comes out. Season with salt and pepper. Serve immediately.