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brown butter sauce for pumpkin raviolli

(1 rating)
McIntosh avatar
Recipe by
Teresa M
@McIntosh
West Carrollton, OH

I love pumpkin raviolli but never knew what sauce to put on them. I made this usng light brown sugar and end up adding more (I have no idea how much, maybe 3 TBSP) to cut the acidity. Perhaps dark brown sugar would work better.

►
(1 rating)
prep time 15 Min
method Stove Top

Ingredients For brown butter sauce for pumpkin raviolli

  • 1 stick
    butter
  • 2 1/2 Tbsp
    basalmic vinegar
  • 1 1/2 Tbsp
    brown sugar
  • 1/4 c
    chopped,toasted pecans

How To Make brown butter sauce for pumpkin raviolli

  • 1
    Preheat oven to 350. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
  • 2
    Melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Do not overcook or butter will burn. Remove from heat. Mix in balsamic vinegar and brown sugar. Add ravioli to the hot butter sauce, spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans.
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