Pumpkin Ravioli With Butter Sage Sauce - cooking recipe

Ingredients

8 ounces fresh pumpkin ravioli
1/3 cup butter
12 fresh sage leaves
1/4 teaspoon nutmeg
1/4 1/4 cup walnuts or 1/4 cup pecans
1 tablespoon olive oil

Preparation

cook the ravioli in salted boiling water.
While the ravioli will be ready in 5 mins, melt the butter on low heat.
When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
Drain the ravioli.
Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.