serves 4 to 8
Author note: This recipe makes a good amount of Parmesan Pumpkin Sauce. If you are feeding a crowd (around 8 people), be sure to use two packages of cheese ravioli. If serving around four, use one package of ravioli and expect sauce leftovers. If you like heat, add 1/4 teaspoon (or more!) red pepper flakes to the sauce while it’s simmering. Toasted hazelnuts or pine nuts are excellent toppers for this recipe.
Ingredients
7 tbsp unsalted butter, divided
1 cup panko breadcrumbs
5 garlic cloves, crushed
5 sage sprigs
1/4 cup thinly sliced shallots
3/4 tsp kosher salt
1/4 tsp ground nutmeg
1 can pumpkin puree
1 cup cream
2 tsp white wine vinegar
1 1/2 cup finely grated parmesan cheese
black pepper, optional
cheese ravioli
Instructions
In a large skillet, melt 4 tablespoons unsalted butter over medium heat. Once melted, add the breadcrumbs. Cooked until the breadcrumbs are toasted and golden. Pour the breadcrumbs into a bowl and set aside.
In the now empty skillet, melt 3 tablespoons unsalted butter over medium heat. Once melted add the garlic cloves, sage leaves, shallots, salt and nutmeg. Cook for 6 to 8 minutes. Remove the garlic and sage leaves.
Add the pumpkin and cream. Stir to combine and bring to a simmer. Cook for an additional 5 minutes, or until thickened. Remove from the heat and stir in the vinegar and parmesan cheese. Taste and adjust flavor by adding more salt and parmesan. Keep warm until ravioli is cooked.
While the pumpkin sauce simmers, cook the cheese ravioli. Add the ravioli to the sauce. Gently stir to coat.
Place onto serving plates and top with toasted breadcrumbs
