A classic browned butter and sage sauce gets a boost of fall flavor from pumpkin butter. Be generous with the Parmigiano-Reggiano, its salty, savory bite adds the perfect hit of umami flavor to this decadent pasta dish.
The brown butter sauce is magnificent. It is savory with a touch of sweetness and so rich. I did. I had slight modifications. I used pumpkin ravioli instead of ravioli and cojita cheese instead of Parmigiano Reggiano. I made the pumpkin butter, (which is amazing) first following the recipe on this site, then made the sauce. One of best brown butter sauces I've ever made perfect for fall. I can't wait to try this on butternut squash ravoli. You must try this!
Quick and easy to make. I made this for my sister and brother-in-law and they said it was restaurant worthy! My sister suggested adding crispy prosciutto which I agree would be great for those who are OK with meat/pork.
