Pumpkin ravioli can be served with a variety of sauces, including brown butter and sage sauce, Gorgonzola sauce, creamy tomato sauce, hazelnut cream sauce, hazelnut brown butter sauce, amaretto sauce, pumpkin sauce, pumpkin sage sauce and toasted hazelnut cream sauce. Pumpkin ravioli is a pasta dish that originated in northern Italy in the city of Ferrara, and although it can be served with many different sauces, it pairs nicely with a butter and sage sauce.
Butter and Sage Sauce
The following recipe can be added as a sauce on top of pumpkin ravioli. Serve this with grated Parmesan cheese to enhance the flavor of the dish.
Prep Time: 2 minutes
Cook Time: 4 minutes
Ready In: 6 minutes
- 10 sage leaves
- 4 tbsp. butter
- 1/2 lemon
- Juice the lemon.
- In a small frying pan, add the butter and cook until it is golden brown in color.
- Add the sage leaves and saute for three to four minutes, until the butter has soaked in the flavor of the sage.
- Remove the pan from the heat and cover it to preserve the aroma of the sage and butter and to keep it heated until the pasta is ready.
- Drizzle it on top of the pumpkin ravioli just before serving .