Brown Butter Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

So how do you make pumpkin puree from fresh pumpkins? Again, there’s more than one good way, but I recommend cutting your pumpkin(s) in half, placing them cut-side down in a roasting pan filled 1/4” with water, and baking at 350°F for 1.5 hours. Let the pumpkins cool and then scoop the flesh into a blender. Spice as desired. Pumpkin puree freezes beautifully…just portion it out in 1-cup quantities so you don’t thaw more than you need (unless you’re going on a cooking spree!)

Step 2

Preparation

Step 3

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.

Step 4

Add Parmesan, salt, pepper, and parsley. Simmer for another minute, add raviolis, and let heat for a minute or two.

Step 5

Plate and sprinkle with toasted walnuts.