Simple Meals From Organic Style Magazine

More Recipes Butternut Squash Soup Autumn Pear Cake Pumpkin Ravioli with Sage Butter Hazelnut Cake

Although this sweet, herby dish is meant to be the main course for the vegetarians at the table, consider making enough to serve everyone, since it will be coveted by all.

Serves 8 to 10

10 tbsp. unsalted butter
20 whole fresh sage leaves
2 lb. fresh pumpkin ravioli
Salt and freshly ground black pepper
1/3 c. freshly grated Parmigiano-Reggiano

1. Bring a large pot of water to boil. Put the butter in a 12-inch skillet over medium heat. When the butter has melted and has just begun to turn golden (3 to 5 minutes), add the sage. Cook for about 3 minutes, turning once.

2. Meanwhile, cook the ravioli according to package directions and drain. When the sauce is done, add cooked ravioli to the skillet and coat with the brown butter.

3. To serve, top each portion of ravioli with a couple of sage leaves and sprinkle liberally with grated cheese.

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