Pumpkin and Sage Ravioli with Lemon-Thyme Parmesan Cream

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Pumpkin and Sage Ravioli
• 2 Tbsp Unsalted butter
• 1 Small shallot, finely chopped
• ½ Cup Heavy cream
• ¼ Cup Parmigiano Reggiano, grated
• Zest of 1 lemon
• Salt and freshly ground cracked black pepper to taste
• Leaves from a few thyme sprigs
• 2 Tbsp Parmigiano Reggiano, grated for garnish

Directions

1. Finely chop the shallot.

2. Wash thyme and remove leaves from sprigs.

3. Place butter and shallots in a small saucepan and cook over medium-low heat

until shallots are golden.

4. Add cream, bring to a simmer, add the Parmigiano Reggiano, and cook, stirring

for a few minutes, until the sauce is slightly thickened, smooth, and creamy.

5. Add half of the lemon zest, stir gently, and season with salt and pepper to taste;

keep warm.

6. Cook ravioli separately in salted boiling water according to package directions.

7. Place half of the sauce on a serving platter. Drain ravioli and place on top of

sauce. Cover with the remaining sauce and sprinkle with the rest of the lemon

zest, thyme leaves, and grated Parmigiano Reggiano. Enjoy!

Product Used