Everyone loves the idea of Pumpkin or Butternut Ravioli, but I’m always asked, “what’s a good way to serve them?” In Mario Batali’s “the BABBO cookbook” there is a simple recipe that works great. This sauce recipe is enough for one box of Our ravioli.
While the ravioli are cooking, melt 1 stick (8oz.) of butter in a 12″-14″ sauce pan, until it foams and subsides. Add 2-4 Tbsp of the pasta cooking water to the butter and whisk to emulsify. Drain the pasta and add to the butter. Add 6-8 leaves of fresh Sage and gently toss over low heat for 1min. to coat the ravioli. Plate the ravioli, grate Parmigiano-Reggiano and a Amaretto cookie over each plate and serve immediately.