Pumpkin Ravioli with Brown Butter-Hazelnut Sauce and Fried Sage

Together, the nutty brown butter and toasted hazelnuts give this sauce a coziness well-matched with the sweet pumpkin-filled ravioli. The fried sage is the ultimate finishing touch. For extra cheesiness, add 1 cup of Parmigiano-Reggiano to the brown butter sauce along with the cooked ravioli. 

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes 

Two 12-count boxes Pastosa 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, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes. Reserve ½ cup of the cooking water and drain.
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 with the sauce, adding cooking water, 1 tablespoon at a time, if necessary, to loosen the sauce; season with salt to taste.
3. Divide the ravioli among four shallow bowls and top with Parmigiano Reggiano and pepper, if using.