"My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!"

Ingredient :

• 1lb fresh pumpkin ravioli
• ¹⁄₂cup unsalted butter
• 6fresh sage leaves or 3/4 teaspoon ground sage
• ¹⁄₄teaspoon nutmeg, freshly grated
• ¹⁄₂cup parmesan cheese, grated
• 2amaretti cookies
• ¹⁄₂cup hazelnuts, toasted and coarsely chopped (optional)

Directions :

• Bring a large pot of salted water to a boil.
• Add fresh ravioli and cook for about 4 minutes or until the float to the top.
• Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
• Cover with foil to keep warm while you prepare the sauce.
• In a small saute pan, melt the stick of butter over low heat.
• When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
• Remove butter sauce from the heat and grate in the nutmeg.
• Pour butter sauce over the ravioli.
• Sprinkle with grated cheese and toasted hazel nuts (if using).
• Grate the amaretti cookies over the dish and serve immediately.