Cheese Ravioli with Pumpkin Cream Sauce

Name: Cheese Ravioli with Pumpkin Cream Sauce
Cuisine: Europe, Italian
Ingredients: 1½ pounds, fresh cheese ravioli; 5/8 teaspoon, table salt, divided, plus salt for cooking pasta; 5 tablespoons, unsalted butter, divided; ¼ cup blanched, hazelnuts, chopped; 12 , fresh sage leaves; 1 teaspoon, sherry vinegar; ¼ cup finely chopped, shallot; ¼ teaspoon, ground nutmeg; 1 cup, heavy cream; ½ cup canned unsweetened, pumpkin puree; 1 ounce, Parmesan cheese, grated (½ cup)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Vegetables
Pasta
Cheese
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country October/November 2021

Save time with store-bought ravioli and canned pumpkin, and spend it on browned butter, toasted hazelnuts, and crispy sage leaves instead.

SERVES 4

TIME 50 minutes

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