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Pumpkin Ravioli with Sage, Shaved Cheese and Bacon

It’s fall! My very favorite time of year because the weather turns beautifully crisp, the sky is a brilliant blue, the leaves start to explode with fiery foliage, and October is my birthday month! 

Even though I have been short on kitchen time, I decided to make something luscious for my birthday. I admittedly took the shortcut of buying very nice, fresh pumpkin ravioli from a local specialty store rather than make it myself, but hey, it’s my birthday. Pumpkin is the traditional fall ravioli filling but I have had success subbing in butternut or acorn squash. 

I fried the ravioli in a delicious brown butter sauce, which made the outsides crispy but they retained their beautiful softness inside. Paired with fried sage, bacon and a lovely assortment of shaved Italian cheeses, you have fall perfection on a plate. Cheers!

Pumpkin ravioli (homemade or storebought)
Bacon (about 4 strips)
Fresh Sage (1 tablespoon chopped)
1/4 cup shaved parmesan, pecorino and asiago cheeses
2 tablespoons olive oil
2 tablespoons butter
salt and pepper

In a 400 degree F oven, bake the bacon on a baking sheet until crispy, about 25 minutes. Drain on paper towels and chop into crumbles. Set aside.

Meanwhile, bring a large pot of salted water to a boil. Cook the ravioli until they float to the top of the pot. Drain and set aside.

In a large skillet over medium heat, add the olive oil and butter. When the butter is melted, fry the sage, about 1 minute. Remove to a plate. Once the butter is brown, add in the ravioli and fry on each side for about a minute or until golden brown.

In a shallow bowl, add the ravioli, some of butter sauce, fried sage, bacon crumbles and shredded cheese. Enjoy!


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