pumpkin ravioli with pecans and sage brown butter

19 Nov
My heart beats for this type of dish. 
I want to make a list about this dish. Here it is:
  1. I used pumpkin ravioli and butternut squash ravioli but I should have left out the butternut squash, it wasn’t nearly as delicious and plump and flavorful as the pumpkin. 
  2. I know that it doesn’t look so beautiful because the two different raviolis don’t match etc. The taste makes up for what the aesthetics lack. 
  3. Pumpkin ravioli is widely available this time of year at your normal grocery store, if not, you can definitely find it at a specialty store like whole foods, balducci’s etc. Or just buy a pasta roller and make it yourself if you’re feeling motivated. 

The Shtuff:

pumpkin ravioli (approx 5 per person if you’re normal, 9 if you’re me)
2 T room temp butter
1 handful of pecan halves
a little less than 1/4 cup chiffonade-ed sage leaves, loosely packed (loosely packed means you’re not packing it into the measuring cup)
salt
VAMANOSSSSSSS! : (i’m going to do this in list-ish form because list’s are a good thing)
  1. boil a large pot of water, LARGE, the ravioli request that you please don’t crowd them in the jacquzzi. 
  2. kind of chiffonade up some sage, just chop it relatively thinly and so it’s not totally busted looking. Always remember to respect your food. Respect the sage, bro.

     3. Once the water is boiling, SALT it. See my Mountain Salty McSalterstein as an example:

            4. Heat a medium saute pan over medium high heat, add the ravioli to the water-it takes about 4 minutes    cook depending on the size. Once your pan is HOT HOT HOT Add the butter to the saute pan, it should kind of sizzle and immediately start to brown. Add the sage in and let it fry up for a minute. Drain the pasta.
    Notice the butter is brown-ish looking, this is the key. Don’t burn it! just get the pan hot enough so it immediately turns the butter a caramel color, not a mucky brown. You’ll know by the smell 🙂 
         5. add the pecans to the sage butter, toast 2 minutes. 
           6.  Toss the pasta in the saute pan, add a small pinch of salt, garnish with a few sage ribbons. 
     and it’s party rocker time!
    Now for a quick photo montage of my pasta..

    Enjoy with a nice mug of spiced whiskey cider 🙂  
    (my mug is half full  because I sipped as I cooked)

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