Giada's Pumpkin Ravioli with Sage and Toasted Hazelnuts

As a tribute to Pumpkin Day (i.e. Halloween), I'm posting a pumpkin recipe that I've been wanting to try by one of my faves, Giada De Laurentiis. If anyone has tried this, would love to hear feedback before I make it! Seems like a great quick meal. (Or if you have suggestions on making your own pumpkin ravioli...)

Pumpkin Ravioli with Sage and Toasted Hazelnuts

Prep Time: 10 min
Inactive Prep Time: 20 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings

1/2 cup peeled hazelnuts

1/2 cup vegetable oil

1 pound fresh pumpkin ravioli

1 stick unsalted butter

6 fresh sage leaves

Large pinch grated nutmeg

1/2 cup grated Parmesan

2 amaretti cookies

Preheat oven to 350 degrees F.

Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside. In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.

In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.