PUMPKIN & GRUYERE RAVIOLI WITH BURNT SAGE BUTTER

Pumpkin. Was it created to go with sage? Or the other way around? And where does butter fit into this? And parmesan? Anyway, all these things seem to be made for each other. We had a pumpkin from our neighbours and some gruyere (which had originally been destined for an onion soup). They've gone to a good home. It seems odd to call anything burnt 'perfect', but this was the perfect burnt sage butter. Burnt, not bitter, butter.

PUMPKIN & GRUYERE RAVIOLI WITH BURNT SAGE BUTTER