Daniel DiFiore from DiFiore Ravioli Shop is in the Better Kitchen and he made us a pasta dinner dish with a fall twist. Check out DiFiore's stores in Rocky Hill and Hartford, they make their own pasta and it's a must to try.
Pumpkin Ravioli with Parmesan and Sage Cream Sauce:
2 dz DiFiore Pumpkin Ravioli
1 onion (quartered and sliced into ribbons 1/4 inch wide)
2 tsp Sage (chopped fine)
1/8 # Unsalted Butter
½ cup Marsala Wine
1 tsp Salt
1 tsp Pepper
2 cups Heavy Cream
½ cup Grated Parmesan Cheese
3 strips Applewood Smoked Bacon (baked crispy and chopped coarsely)
Prepare ravioli according to instructions on package. Simultaneously prepare sauce as follows.
In a medium sauté pan, cook onions and butter over med-high heat until they begin to brown and soften.
Add the sage and cook for an additional 30 seconds.
Deglaze the pan with the Marsala and reduce the Marsala by half.
Reduce heat to med-low, add the heavy cream, salt, pepper, and grated parmesan and simmer for 5 minutes.
Add the cooked ravioli into the sauté pan with the sauce and simmer for another minute.
Pour ravioli and sauce onto serving platter and top with freshly grated nutmeg and chopped bacon.
Garnish with fresh sage leaf.