Pumpkin Ravioli with Hazelnut Sage Butter and Roasted Autumnal Vegetables

Cook the ravioli in boiling salted water for 5 to 7 minutes or until al dente. Drain them and toss with a little olive oil to keep them from sticking while you prepare the sauce.

Melt the butter over medium heat in a wide sauté pan and add the hazelnuts. Cook, stirring, until the butter takes on a light golden color and smells like popcorn, about 2 minutes. Reduce the heat to low, add the sage and stir for a few seconds; then stir in the lemon juice and season with the salt and pepper.

Add the ravioli, one at a time, to the pan and gently spoon the sauce over and around to heat through.

Serve immediately, garnished with the roasted vegetables and freshly grated Romano cheese.

For Roasted Autumnal Vegetables

Preheat your oven to 425° F.

In separate bowls, (to keep the beets from bleeding into the other vegetables) toss each of the vegetables in a little olive oil and salt and pepper. Spread them out in a single layer on a baking sheet (it may take 2 baking sheets, depending on how many vegetables you're roasting) and cook until the yams are tender and the Brussels sprouts are crispy on the edges, about 15 minutes.