This is my favorite recipe to use with pumpkin or squash ravioli. It just melds so well with either ravioli.
- 1/4 cup butter
- 1 cup heavy cream
- 1 Tbsp Chopped Sage
- 1/4 cup grated Parmesan Cheese
- 1/4 cup Tuscany cinnamon cheese (Trader Joes)
- 1/4 tsp black pepper
- 1 Tbsp Chopped Parsley
- 1/2 cup chopped walnuts, toasted
Cook pasta according to package directions.
Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden brown color, about 5-8 minutes. Add the cream and sage and simmer for about a minute. Add Parmesan, pepper, and parsley. Simmer for another minute. Plate and add sauce and sprinkle with toasted walnuts.
*Fresh Sage and Parsley are the best but dried works awesome also.
*I also toast the walnuts for a few minutes to release the aroma.
