My obsession with pumpkin continues… Today, I decided to try something different than the oft-made brown butter and sage sauce. Don’t get me wrong, I LOVE sage with pumpkin ravioli, but this sauce is a twist on the old standby. You can substitute pecans for the pine nuts and sage for the thyme, but give this variation a shot too!
This recipe is quick, easy and healthy. Best of all, your guests will be impressed. Pair it with a lovely salad. Check the EcoRico TV YouTube channel for fabulous salad and side ideas!
One package of your favorite Pumpkin Ravioli
2 Tbls. extra virgin olive oil
2 Tbls. thyme (rough chop with leaves and stems)
1/4 – 1/3 cup pine nuts
1 – 2 tsps. brown sugar
1 tsp. sea salt
1 – 2 tsps. butter or butter substitute to finish
Fresh ground black pepper to taste
Prepare pumpkin ravioli per instructions on package until al dente. Be sure to add oil and salt to your water.
Once you add the ravioli to the boiling water, heat the olive oil in a pan on medium-low. Add pine nuts, quickly followed by thyme, then half the salt and brown sugar. Let this sauce simmer until sugar melts into sauce. Taste and adjust the salt and sugar to your liking. Continue to simmer until it starts to brown slightly. The thyme and pine nuts will be toasted. Watch the sauce. You don’t want it to burn.
Remove the pan from the heat and swirl in butter. EcoRico tip: do not add the butter on the heat!
Drain the ravioli. Arrange on a lovely plate and drizzle the sauce over the ravioli. Don’t be stingy. Put a bunch of pine nuts and thyme on top. Grind some black pepper on this deliciousness. And mangia!
Tags: Caribbean Cooking, ecolifestyle, EcoRico, EcoRico TV, Giselle Achecar, green cooking, Healthy cooking, healthy lifestyle, healthy recipes, Latin Food, Latina Chef, organic cooking, organic food, organic recipes, pasta recipe, pine nuts, Puerto Rican food, pumpkin, Pumpkin Ravioli, pumpkin recipe, sauce, thyme