Pumpkin Ravioli With Sage Butter Sauce

• 1 lb fresh pumpkin ravioli
• 1/2 cup unsalted butter
• 6 fresh sage leaves or 3/4 teaspoon ground sage
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 cup parmesan cheese, grated
• 2 amaretti cookies
• 1/2 cup hazelnuts, toasted and coarsely chopped (optional)

1. Bring a large pot of salted water to a boil.
2. Add fresh ravioli and cook for about 4 minutes or until the float to the top.
3. Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
4. Cover with foil to keep warm while you prepare the sauce.
5. In a small saute pan, melt the stick of butter over low heat.
6. When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
7. Remove butter sauce from the heat and grate in the nutmeg.
8. Pour butter sauce over the ravioli.
9. Sprinkle with grated cheese and toasted hazel nuts (if using).
10. Grate the amaretti cookies over the dish and serve immediately.

pumpkin ravioli, unsalted butter, sage, nutmeg, parmesan cheese, amaretti cookies, hazelnuts

Taken from www.food.com/recipe/pumpkin-ravioli-with-sage-butter-sauce-138786 (may not work)