Ingredients3 tablespoons hazelnuts, halved
1/2 lb fresh pumpkin ravioli
4 tablespoons unsalted butter
6 sage leaves, lightly torn
1 tablespoon Truffle Maple Syrup
Truffle Salt, to garnish
- Preheat the oven to 350˚F degrees. Spread hazelnuts evenly on a sheet pan and place into the oven, on the middle rack. Toast for 5 minutes, until lightly golden. Remove from oven, set aside to cool.
- In a large saucepan of salted boiling water, carefully add the pumpkin ravioli. Cook for about 3 minutes, or according to package directions. Carefully remove ravioli and drain the water. Transfer ravioli to a plate, and set aside.
- In the same saucepan over medium heat, add the butter and sage leaves. Melt the butter until slightly brown, about 2 minutes. Remove from heat and whisk in the truffle maple syrup. Add the cooked ravioli to the pan and toss to coat with the sauce.
- Plate ravioli, sprinkle toasted hazelnuts, a touch of truffle salt, and serve immediately.
Bonus: shave fresh truffles on top to further enhance this dish. We sliced 3 grams, but you can certainly add more!