Easy date night pumpkin ravioli with sage and browned butter

Mar 19

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Tonight, skip the Netflix binge-watching and make dinner for your special someone. This ravioli dish only requires the most basic assembly and is perfect for a cozy date night in. Pairs perfectly with few candles and my favorite Gypsy Jazz playlist on Spotify.

VEGETARIAN/SERVES: 2

INGREDIENTS

12 Pumpkin ravioli

Find it in the pre-made pasta or frozen section (butternut squash is also great)

1/4 cup hazelnuts, chopped

1/3 cup butter

Handful of fresh sage, chopped

4 ounces Pomegranate seeds

4 ounces Crumbled goat cheese

TOOLS

Medium pot

Cast iron or fry pan

DIRECTIONS

Pre-heat the oven to 350℉ and bring a medium pot of water to a boil.

In a cast iron pan, toast the crushed hazelnuts in the over for 10 minutes. If you don’t have an oven safe pan, toast them on the stovetop on medium-low heat but be careful to stir them often so they don’t burn.

Once the water is boiling, add the ravioli and cook per the instructions on the package. Usually they are done when they float to the top.

In your cast iron pan, add the butter to the hazelnuts and stir frequently on medium-low heat until the butter starts to turn golden. Add the fresh sage and continue sauteing until it starts to get a bit crispy.

Toss the strained raviolis with your browned-butter and sage sauce. Serve with goat cheese crumbles and pomegranate seeds on top. Salt and pepper to taste.