Pumpkin Ravioli with Brown Butter and Sage

I travel to Grand Cayman every year. Grand Cayman is touted as "The Culinary Capital of the Caribbean" meaning that there is famous chefs opening restaurants with plenty of delicious and creative food all the time. One of my all-time favorite restaurants is Luca, on Seven Mile Beach.

My favorite dish there is the pumpkin ravioli. It's so delicious I found a way to replicate it at home using similar ingredients. I use a cheese or mushroom ravioli instead of pumpkin as it's easier to find at any grocery store. I brown the butter with fresh sage and bake butternut squash to top the ravioli giving it that pumpkin / squash taste. It's an excellent fall dish and it only takes about 30 minutes to prepare and cook.

Serves 4

-half butternut squash cut into one inch cubes, bake in oven at 350° until caramelized on one or more sides, or you can purchase precut squash as shown in picture (omit squash if you find pumpkin ravioli)

- two packages pumpkin ravioli (cheese or mushroom if you can't find pumpkin) cooked to package directions

- while the pasta is cooking, melt and brown butter in a skillet over medium -low heat, as the butter is melting, add 5-8 fresh sage leaves to the skillet, be careful not to burn the butter, once it is browned turn heat to low

-drain pasta, and add to brown butter, mix carefully as to not break or mash the delicate ravioli

-portion the ravioli on plates and add desired amount of carmelized quash pieces