Ravioli with Pumpkin-Sage Sauce
Makes 6 servings
Ingredients
- 10 cups water
- 3 tablespoons plus 1 teaspoon kosher salt, divided
- 2 (10-ounce) packages refrigerated four-cheese ravioli
- ¼ cup unsalted butter
- 10 small fresh sage leaves
- 3 tablespoons finely chopped shallot
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh thyme
- 1 (15-ounce) can pumpkin
- 1¼ cups half-and-half
- 1 cup chopped cooked bacon, divided
- ½ cup finely grated Parmesan cheese
- Garnish: finely grated Parmesan cheese
Instructions
- In a large stockpot, bring 10 cups water and 3 tablespoons salt to a boil over medium-high heat. Add ravioli; cook until they are puffed and float to top, about 4 minutes. Drain, reserving 2 cups pasta water.
- In a large skillet, melt butter over medium-high heat. Add sage, and cook until light golden brown and crispy; remove using a small slotted spoon, and reserve for garnish.
- Add shallot, garlic, and thyme to butter; cook, stirring occasionally, until aromatic, 2 to 3 minutes. Stir in pumpkin, and cook, stirring occasionally, for about 5 minutes. Add reserved 2 cups pasta water and half-and-half, and cook, stirring occasionally, for 10 minutes. Add remaining 1 teaspoon salt. Add cooked ravioli, ¾ cup bacon, and Parmesan, and carefully toss until combined. Top with remaining ¼ cup bacon, and garnish with fried sage leaves and Parmesan, if desired. Serve immediately.
