Pumpkin Sage Hazelnut Butter Sauce for Pasta or Ravioli

Ingredients

1 pack butternut squash or pumpkin ravioli

5 pieces fresh sage minced.

4 TBSP French or Irish butter softened

1 cup Hazelnuts, toasted then chopped

4 leeks, washed well then sautéed with a teaspoon of butter and 1 teaspoon oil on medium heat for 20 minutes or until melted to a caramelized texture.

½ pound Applewood smoked bacon- optional chopped and cooked.

Directions

1. Boil ravioli as directed and drain.
2. Mix toasted nuts with soft butter and mined sage.
3. Add ravioli to large pan with butter and gently heat until the sauce is incorporated.
4. Serve with a dollop of crème fraiche or a dollop of canned pumpkin puree and garnish with bacon pieces.