Sunday Supper

Menu

Pumpkin Ravioli with Sage Brown Butter 

French Dip Sandwiches

Pear and Balsamic Salad

Fresh Green Beans with Pearl Onions

Sweet Potato Wedges

Pumpkin Chocolate Birthday Cake

Queen Bee and Her Keeper

Last week, at the Mathisons, I enjoyed Pumpkin Ravioli with Sage Brown Butter.  Holly learned about this great recipe at her friend Ann's Halloween Party. So quick and easy and delicious!   She bought the pumpkin ravioli at Fairway Market - wish we had one here - so fabulous! For a good substitute, Costco sells Sweet Butternut Squash Ravioli. 


Ann cooks without a recipe, so here is Holly's version.

Pumpkin or
Sweet Butternut Squash Ravioli with Sage Brown Butter

1 1/2 -2 pounds store-bought ravioli

6 tablespoons unsalted butter

1/2 teaspoon salt 
1/2 cup fresh sage, chopped

1/4 teaspoon freshly ground black pepper

1/3 cup toasted pine nuts

1/4 cup grated Parmesan

Bring large pot of salted water to a boil over high heat.  Add the ravioli and cook 4-5 minutes, until tender but still firm to the bite, stirring occasionally.  Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter and sage over medium heat, stirring occasionally.  When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.  Let cool for about 1 minute.  Sitr in the salt and pepper.

Drizzle butter over ravioli.  Sprinkle with pine nuts and parmesan.  Serve immediately.

Serve as an appetizer or main course.