Cheese Ravioli with Pumpkin Cream Sauce
Save time with store-bought ravioli and canned pumpkin, and spend it on browned butter, toasted hazelnuts, and crispy sage leaves instead.
Keywords
- Main Courses
- Italian
- Europe
- Cheese
- Vegetables
- Eggs & Dairy
- Fruits & Vegetables
- Grains
- Rice & Beans
- Weeknight
- ATK Staff Pick
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Cooking tools:
- Nonstick skillet
- Pot
- Colander
- Tongs
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Stove
- Serving bowl
Ingredients
- 1½ pounds fresh cheese ravioli
- 5/8 teaspoon table salt, divided, plus salt for cooking pasta
- 5 tablespoons unsalted butter, divided
- ¼ cup blanched hazelnuts, chopped
- 12 fresh sage leaves
- 1 teaspoon sherry vinegar
- ¼ cup finely chopped shallot
- ¼ teaspoon ground nutmeg
- 1 cup heavy cream
- ½ cup canned unsweetened pumpkin puree
- 1 ounce Parmesan cheese, grated (½ cup)
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