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
  1. 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.
  2. 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.
  3. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/ravioli-with-pumpkin-sage-sauce/