If you want to make your own raviolis, there’s a comprehensive guide on Serious Eats, but the less than well-seasoned home cook will likely run wide-eyed once they get even a bit into The Prep section. So below is an easy alternative that will leave you feeling, at least a little, like Martha or Mario Batali. And if there’s “butter’” in the recipe title, I say it’s going to be a worthy dish.
Pumpkin Ravioli with Brown Butter Sage Sauce
Recipe courtesy Balducci’s
One 9 oz package of Balducci’s Fresh Pumpkin Ravioli
1 stick unsalted butter
1 Tbsp freshly chopped sage leaves
2 Tbsp balsamic vinegar
½ cup grated Romano cheese
Salt and â€¨pepper to taste
Bring a large pot of water to a boil. Add the ravioli gently to the boiling water and cook according to package directions until just done.
In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic and adjust flavor with salt and pepper. Transfer cooked raviolis to saucepan, tossing to combine.
Serve immediately with grated Romano cheese.