Pumpkin Ravioli in Brown Butter Sage Sauce

 If just staring at the title of this recipe makes you feel like your arteries are hardening, or you’re thinking about giving it a pass because of all the rich food in the title, think again! This recipe is actually not that bad for you, what with the simple, fresh ingredients, especially if you cut the butter in half and resort to olive oil if you want a little more sauce.

 Pumpkin Ravioli in Brown Butter Sage Sauce

Ingredients

1 package pumpkin ravioli (want to make your own? try this delicious recipe, it’s fun but not as fast as if you buy packaged.)
2 c. cherry tomatos
3 cloves garlic, diced
4 tbsp. butter
2 tsp. sage
olive oil to taste

1) Heat butter in small sauce pan over medium high heat, until bubbling and brown.
2) Turn heat down and add tomatoes and garlic, stirring frequently.
3) While tomatoes and garlic simmer and sizzle, cook ravioli according to package instructions.
3) Once tomatoes burst and pucker, add sage and cook for additional minute.
4) Drain ravioli and place in bowls, drizzling sauce over pasta. Add olive oil if you like lots’o sauce.

Bon appetit!