Pumpkin Sage ravioli

 

Roast, sweet pumpkin combines with creamy ricotta and nutty nutmeg - and that's just inside the ravioli! The Pumpkin & Sage Ravioli is topped with all of your favorite fall tastes, including sweet corn, crisp red pepper, and salty black olives. This is the ideal autumn-inspired dinner that everyone on the table will love.

 

INGREDIENTS

1 Pack (9 oz.) Pumpkin and Sage Ravioli

 

4 Tbsp Butter

 

1/4 cup fresh sweet corn kernels

 

1/4 cup pitted black olives, sliced

 

1  sweet red pepper

 

1 Tbsp Italian parsley, chopped

 

2 Tbsp Parmigiano Reggiano, grated

 

Remove the stem and seeds from the red pepper and cut it into 1′′ diamond shapes, or any other interesting shapes you choose. Meanwhile, cook ravioli in salted boiling water according to package directions. While the ravioli is cooking, melt the butter in a small skillet over medium heat until it begins to froth. Cook until the corn and red pepper are soft but still beautifully colored. Serve with black olives on top. Season to taste with salt and pepper. Place the ravioli on a serving plate and set aside. As a final touch, drizzle with sauce and sprinkle with parsley and Parmigiano. Relish!