Pumpkin Ravioli with Sage and Toasted Hazelnuts

Serves 4
Cook Time: 20 min.

Ingredients:

• 1/2 c. peeled hazelnuts
• 1/2 c. vegetable oil
• 1 lb. fresh pumpkin ravioli
• 1 stick unsalted butter
• 6 fresh sage leaves
• Large pinch grated nutmeg
• 1/2 c. grated Parmesan
• 2 amaretti cookies

Directions:

1. Preheat oven to 350 degrees.
2. Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5-7 min. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
3. In a 10 or 12 inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 min. or until they float to the top. using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
4. In a small saute pan, melt the butter. When butter is sizzling and starts to brown. tear sage leaves into the pan and fry for about 20 sec. Remove from heat and stir in nutmeg. Pour butter sauce over revioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

Notes:
This is a Giada De Laurentiis recipe that I have not yet tried. I would love to hear from anyone who does try this recipe.