Last time I stopped into Vace for pizza, a package of pumpkin ravioli caught my eye and I loaded it in my cart to bring home. I figured it would go best with some kind of decadent, buttery sauce, some fresh-grated parmesan cheese, and maybe some candied nuts. After a bit of recipe research, I settled on Heidi’s brown butter sauce recipe with great results.
1 package frozen pumpkin ravioli
4 Tablespoons unsalted butter
a hearty drizzle of balsamic vinegar
zest of a small lemon
1/4 cup chopped candied pecans
1/4 cup fresh grated parmesan cheese
Directions: Boil the pasta on the stove top until cooked (takes a quick 5 min or so). Drain pasta and set aside. Save a few spoonfuls of the pasta water.
In a large skillet on medium high heat, melt butter and let it brown until it becomes fragrant and nutty. Add balsamic and lemon zest to the butter and toss together.
Next, add the pumpkin ravioli in with the brown butter sauce and toss with a bit of the pasta water. Serve with fresh grated parmesan and candied pecans. The saltiness of the cheese really sets off the sweetness of the pumpkin and candied nuts. I hope you like this dish as much as I did!
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