Cheese Ravioli With Pumpkin Cream Sauce

Let's Cook

1. Step 1.

   Bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon of salt, and cook, stirring often, until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2. Step 2.

   While the pasta is cooking, melt 4 tablespoons of butter in a 12-inch nonstick skillet over medium heat. Add the hazelnuts and sage and cook until the sage is crispy, about 3 minutes. Using tongs, transfer the sage to a paper towel-lined plate; continue cooking the butter and hazelnuts until both are browned and fragrant, about 1 minute longer. Transfer the hazelnut-butter mixture to a heatproof bowl and stir in the vinegar and 1/8 teaspoon of salt.

3. Step 3.

   Melt the remaining 1 tablespoon of butter in the now-empty skillet over medium heat. Add the shallot, nutmeg, and the remaining 1/2 teaspoon of salt, and cook, stirring occasionally, until the shallot is softened, about 3 minutes.

4. Step 4.

   Stir in the cream and pumpkin and bring to a simmer. Cook until the sauce is thickened, about 5 minutes. Remove from heat and stir in the Parmesan.

5. Step 5.

   Add the drained pasta to the skillet with the sauce and toss to combine. Adjust the consistency with the reserved cooking water as needed. Serve, topped with the crispy sage and the hazelnut butter.