1 pkg Quesava Sweet Potato Ravioli
1/2 cup salted butter
1/2 cup pecans
1 tsp chopped fresh thyme salt and pepper to taste
Cook Quesava’s Sweet Potato Ravioli in boiling water for 4-6 minutes until they float. Remove one at a time with a slotted spoon.
Melt butter over medium heat in a pan. Once butter foams, add pecans. Stir constantly until pecans are lightly roasts and butter is browned with a nutty aroma – approximately 2 minutes. CHEF’S TIP: It’s important to keep an eye on the butter and pecan mixture this as it can easily burn. Do not let the mixture cook past light brown.
Add in thyme, salt, and pepper.
Toss in and coat Quesava’s cooked Sweet Potato Ravioli. Add reserved pasta water a little at a time until the sauce reaches desired consistency. Adjust the seasoning to taste. Serve immediately.