Melt 1 stick of salted butter. Brown the butter by simmering on medium heat until you smell a nutty aroma.
Throw in one tablespoon roughly chopped sage (tablespoon) and cook for a few minutes until the sage is crispy.
In a separate pan, saute chopped wild mushrooms in a little peanut oil. Then pour in some sage & brown butter sauce. Mix and keep warm.
Take Nuovo’s Pumpkin & Sage Ravioli and put in boiling water. Once the raviolis rise to the top, take out (about 5 minutes). Drain.
Transfer the brown butter and sage sauce to a wide pan. Put on high heat. Add cooked ravioli in a single layer. Saute for about 90 seconds to crisp. Flip and sauté for 90 seconds on the other side. You don’t want to burn the pasta…just add a little crispy crust.
Plate the raviolis. Top with the wild mushroom mixture and any remaining brown butter and sage sauce.
If you don’t have wild mushrooms, use cremini mushrooms
Recipe by Keith Marx
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