Pumpkin Ravioli with Brown Butter-Hazelnut Sauce and Fried Sage

For extra cheesiness, add 1 cup of Parmigiano-Reggiano to the brown butter sauce along with the cooked ravioli.

Serves: 4

Salt

Two 12-count boxes Pastosa Ravioli large round Pumpkin Ravioli

1 stick (8 tablespoons) unsalted butter, cut into 8 pieces

16 fresh sage leaves

½ cup coarsely chopped hazelnuts

Freshly grated Parmigiano-Reggiano cheese, for topping

Freshly ground black pepper, optional

1. Bring a large pot of generously salted water to a boil; add the ravioli and cook until they float and the water returns to a boil; reduce the heat to a simmer and cook for about 8 minutes. Reserve ½ cup of the cooking water and drain the ravioli.

2. Meanwhile, in a large skillet, cook the butter, sage and hazelnuts over medium heat, stirring occasionally, until the butter is golden brown and the sage is crispy, 4 to 6 minutes. Add the cooked ravioli and gently toss to coat. If needed, thin the sauce with the reserved cooking water and season with salt.

3. Divide the ravioli among four shallow bowls and top with Parmigiano-Reggiano cheese and pepper, if using.