Drink with: Gratien & Meyer Cremant de Loire Brut, France, $16. The citrusy flavors of this bubbly balance the butter and complement the sage in the sauce.
Recipe by Rachael Ray
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
- 1 stick butter
- 6 cloves garlic, chopped or grated
- 1 cup walnuts or hazelnuts, chopped
- 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
- About 3 cups baby kale, medium spinach, or arugula
- 1/4 cup grated Parmigiano-Reggiano, plus more for topping
1. Bring a large pot of water to a boil for the pasta.
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.
3. Salt the boiling water, then add the pasta and cook about a minute less than the package directions.
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.
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.
6. Serve the pasta with more cheese, for topping.