This magnificent dish is rich and creamy without added cream, warm and cozy, perfectly balanced with crunchy bacon, sweet cranberries, and candied pecans, all enveloped in a glossy sage brown butter sauce. A true celebration of Fall flavors.
1: Chop bacon and shallot and sauté until crispy with some black pepper; set aside on a paper towel.
2: Salt your boiling water and cook ravioli according to package instructions.
3: Add 2/3 of your butter to a skillet and melt it, once it starts bubbling add sage leaves and keep stirring until it turns brown; remove sage leaves.
4: Add cooked ravioli to the skillet, coat them in brown butter, add the remaining butter, stir and shred some Parmigiano Regaggio.
5: Gradually add pasta water and stir until the sauce is creamy and emulsified.
6: Add bacon and shallot, stir, reserving some to top off the ravioli, add cranberries and candied pecans, and dig in!
