Pumpkin Ravioli with Sage Brown Butter & Toasted Pecans
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Pumpkin Ravioli with Sage Brown Butter & Toasted Pecans

Prep: 15 minutes
Cook: 5 minutes • Serves: 4

1/3cup chopped pecans
2packages (13 ounces each) PICS Pumpkin Ravioli
1/2cup PICS Unsalted Butter
2teaspoons chopped fresh sage
1/4teaspoon salt
1/8teaspoon Full Circle Ground Nutmeg
1/4cup PICS Grated Parmesan Cheese

1.In large skillet, toast pecans over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

2.Heat large saucepot of salted water to a boil over high heat. Add ravioli; cook as label directs. Drain; return to saucepot and cover to keep warm.

3.In large skillet, cook butter over medium heat 5 minutes or until it begins to brown, stirring frequently; remove from heat. Stir in sage, salt and nutmeg.

4.Serve ravioli drizzled with butter mixture and sprinkled with cheese and pecans.


Approximate nutritional values per serving:
573 Calories, 34g Fat (18g Saturated), 79mg Cholesterol,
523mg Sodium, 54g Carbohydrates, 5g Fiber, 4g Sugars, 13g Protein