Brown Butter Pumpkin Ravioli
These vegetarian brown butter pumpkin ravioli are a perfect simple, yet elevated seasonal dinner. Pillowy ravioli served with a simple pumpkin and brown butter sauce that’s seasoned with thyme. So delicious nothing extra is needed!
Ingredients
- 9 oz ravioli cooked
- ½ Cup cooking pasta water
- 7 Tbsp butter
- 2 Tbsp olive oil
- ½ Onion thinly sliced
- 1 Garlic clove minced
- 1 Cup pumpkin puree
- ⅓ Cup parmesan cheese
- 2 Thyme sprigs
- ¼ Tsp nutmeg
- Salt and pepper to taste
Instructions
- Melt butter in a saucepan over medium heat. Cook, stirring constantly, until browned (around 5minutes) Transfer to a dish.
- Heat olive oil in the same saucepan. Add onions and cook until transparent, add garlic clove and cook for 1 more minute. Incorporate pumpkin puree and pasta water and cook stirring occasionally until reduced. Mix in browned butter and parmesan cheese.
- Incorporate ravioli and mix until well coated.