Pumpkin Ravioli with Sausage and Sage

We set out to create a dish that captured the flavors and feelings of fall, and not to toot one’s horn, we think we did it. It stars a certain member of the gourd family (because no fall-inspired recipe could be made without pumpkin!), has a medley of warming spices, and is exceptionally comforting.

Pumpkin Ravioli with Sausage and Sage

Pumpkin ravioli and German sausages tossed in a buttery sage cream sauce.

What you need

• 10 oz package Cucina Fresca Pumpkin Ravioli
• 3 Hill's German Sausages
• 2 tbsp. Smith Brothers Farms Unsalted Butter
• 1 tbsp. fresh sage, minced finely (if you don't have fresh, use 2 tsp dry sage)
• 3/4 cup Smith Brothers Farms Heavy Whipping Cream
• 1/2 cup Ambrosi Parmigiano Reggiano, plus extra for garnish
• 1-2 tsp. chili powder (depending on your taste!)
• Salt and pepper, to taste

Instructions

Boil ravioli according to package and set aside.

Place a large, high-sided skillet over medium heat, and add butter. Slice sausages at an angle and add to pan. Brown on all sides, then push to one side of the pan.

Add fresh sage, and sauté until fragrant. Add cream and stir to combine. Add shredded parmesan in small batches until melted into cream. Stir in chili powder, then add in salt and pepper to taste. Place ravioli in pan with sauce and toss lightly to combine. Serve with extra parmesan.

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