Rachael Ray's Pumpkin-Stuffed Pasta or Gnocchi with Brown Butter & Sage Sauce
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Rachael Ray's Pumpkin-Stuffed Pasta or Gnocchi with Brown Butter & Sage Sauce

If this isn't comfort in a bowl, we don't know what is.

Ingredients

  • 1 stick butter

  • 6 cloves garlic, chopped or grated

  • 1 cup walnuts or hazelnuts, chopped

  • Salt 

  • 1 lb. pumpkin ravioli or tortellini or 1 1/2 lb. gnocchi

  • 24 fresh sage leaves, coarsely chopped

  • Freshly grated nutmeg (about 1/8 tsp.) 

  • 1 tbsp. white balsamic or balsamic vinegar

  • 3 cups baby kale, medium spinach, or arugula

  • ¼ cup grated Parmigiano-Reggiano, plus more for topping

Preparation

  • Step 1

    Bring a large pot of water to a boil for the pasta. 

  • Step 2

    Heat a large skillet over medium; add the butter. When the butter foams, add the garlic and nuts. Stir until the garlic softens, about 2 minutes. 

  • Step 3

    Salt the boiling water, then add the pasta and cook about a minute less than the package directions. 

  • Step 4

    Meanwhile, add the sage to the sauce in the skillet. Cook over medium until the butter browns and the sage is starting to crisp and brown, about 5 minutes. Stir in the nutmeg and vinegar and remove from heat. 

  • Step 5

    Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, greens, and 1/4 cup cheese to the sauce. Gently toss until the sauce coats the pasta and the greens wilt, 1 to 2 minutes.

  • Step 6

    Serve the pasta with more cheese, for topping.

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