Pumpkin Ravioli with Sage Brown Butter and Mixed Green Salad
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Ingredients & Equipment
What we send
- 1/8 ouncesage
- 1/2 cupwalnuts
- 1 tablespoonChampagne vinegar
- 1 packethoney
- 12 ouncespumpkin ravioli
- 1/4 cupunsalted butter
- 1/8 teaspoonground nutmeg
- 3 tablespoonsgrated Parmesan cheese
- 5 ouncesBaby Lettuce Mix (5-oz clam) (Mesclun)
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 12" large high-sided pan
Bring a large pot of water to a boil over high heat. Pick 6 sage leaves, discarding stems. Save remaining sage for another use, if desired. Roughly chop walnuts.
Make Dressing and Toast Walnuts
In a large bowl, whisk together Champagne vinegar, ½ packet honey, ¼ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside. Place walnuts in a large high-sided pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Remove from pan and set aside. Discard remaining honey.
Season boiling water generously with salt. Stir in ravioli and cook until tender and floating to the surface, about 5 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
Make Brown Butter Sauce
Wipe pan from nuts clean and add butter, nutmeg, and sage over medium heat. Swirl pan occasionally until butter turns golden and fragrant, 7-8 minutes. Season with ¼ teaspoon salt and pepper as desired.
Add cooked ravioli to pan with brown butter over medium heat and stir to combine, about 1 minute. Stir in 2 tablespoons Parmesan to melt. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Taste and add more salt and pepper as desired.
Toss Salad And Plate Pasta
Add baby lettuces and walnuts to bowl with dressing and toss to coat. Divide pumpkin ravioli between 2 plates, spooning over sage brown butter. Garnish with remaining Parmesan and serve with salad.