Pumpkin Ravioli With Brown Butter Sage Sauce
1-9 ounce package of Balducci's Pumpkin Fresh Ravioli
1 stick unsalted butter
1 tablespoon fresh sage leaves, chopped
2 tablespoon Balducci's Balsamic Vinegar
½ cup grated Pecorino Romano cheese
Salt and pepper
Bring a large pot of water to a boil, then gently add the ravioli and cook according to package directions until just done.
In a large skillet, melt butter over high heat. Add sage and cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat then whisk in balsamic vinegar. Adjust flavor with salt and pepper to taste.
Transfer cooked ravioli to saucepan, tossing to combine. Serve immediately with grated Romano cheese.