The brown butter sauce coats the ravioli and makes it feel like you’re eating at your local Italian restaurant. For a real treat, drizzle a touch of truffle oil into the filling. Any type of ...

Every day is a great day at Good Things Utah when Harmons is in the kitchen. Chef Jake Driffill gave us two delightful ...

These pumpkin ravioli have a creamy, nicely salted filling with just a note of nutmeg. After the homemade ravioli are boiled, ...

If you’ve ever wanted a quick way to elevate ravioli or tortellini, this creamy pumpkin sauce is it! This simple, yet tasty ...

Cook 6 diced bacon slices in the same frying pan over medium-high heat, stirring occasionally, until browned and crisp, 6 to ...

Fry gently until the sage leaves start to sizzle and the butter starts turning golden brown. Add some black pepper. Turn the ravioli in the sage butter and serve with Parmesan. The starter portion ...

The ravioli with goat cheese and sun-dried tomatoes ... sausage and a bitter green or go full autumn by mixing it with a brown-butter sauce and sage leaves. Personally, I recommend going with ...

The ravioli, sauce and toppings are savory and rich, and the sprinkle of candied pecans adds a sweet and crunchy pop. 1. Bring a pot of water to a boil. 2. Start your browned butter and sage sauce.