Zucca Ravioli con Cannella e Zucchero

This recipe is probably not one that can easily be made in the States, as I have never seen fresh pumpkin ravioli there. But this is one of my new favorite dishes.  If you ever happen to stumble upon them, or if one day you're feeling incredibly adventurous and want to attempt to hand make them (not hard, just time consuming), this is an absolutely delightful way to eat pumpkin ravioli.

500 grams (or 1 pound) fresh pumkin ravioli

1 T. butter

cinnamon and sugar

Boil pasta as directed.  When done, drain and put back into cooking pot, adding the butter to keep pasta from sticking.  Serve immediately on plates or in bowls, generously sprinkling cinnamon and sugar on top. 

Personally, it took me exactly 7 minutes from putting the ravioli into boil to serving it plated on the table. Delicious AND incredibly easy.  Does it get better than that?