Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts
A flavorful and elegant dish featuring pumpkin ravioli coated in nutty brown butter, topped with crispy sage and toasted walnuts, finished with a squeeze of lemon.
Cook ravioli in boiling salted water until al dente, then drain.
Toast walnuts in a dry skillet for 2-3 minutes, then set aside.
Melt butter in a skillet over medium heat until browned, then add olive oil and sage leaves; cook until sage is crispy.
Add cooked ravioli to the skillet, toss with brown butter, season with salt and pepper, then top with toasted walnuts and chopped sage. Serve with lemon.
Notes
Use fresh sage for best flavor and toast walnuts until fragrant.