Pumpkin Cannelloni With Sage Browned Butter Sauce Food

PUMPKIN CANNELLONI WITH SAGE BROWN-BUTTER SAUCE

Steps:

• Preheat oven to 350°F.
• Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
• Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
• Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
• Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
• Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

PUMPKIN CANNELLONI WITH CLAMS AND SAGE BROWN BUTTER

Steps:

• Make filling and form cannelloni:
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté squash and fennel with salt and pepper, stirring occasionally, until golden, about 4 minutes. Add shallot and water and simmer, covered, until vegetables are tender, about 10 minutes. Cool vegetables, then purée in a food processor until smooth and season with salt and pepper.
• Preheat oven to 400°F.
• Cook pasta sheets in a 4- to 6-quart pot of boiling salted water until al dente, 1 to 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to cool. Drain well, then pat sheets dry on paper towels and arrange in 1 layer in a well-oiled large shallow baking pan. Spoon 1/4 cup filling along 1 short end of a rectangle, then roll up filling in pasta. Make 3 more rolls in same manner and arrange, seam sides down, in baking pan. Drizzle cannelloni with oil.
• Make clam sauce and bake cannelloni:
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until fat is rendered but bacon is not yet crisp, about 5 minutes. Add shallot and cook, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add clams, wine, fennel seeds, and sage and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.)
• While clams are cooking, bake cannelloni in middle of oven until heated through, 6 to 8 minutes.
• Make sage brown butter:
• Heat butter in a 1 1/2-quart heavy saucepan over moderately high heat until foam subsides, then fry sage leaves until crisp, about 3 minutes. Transfer leaves with slotted spoon to paper towels to drain. Season with salt. Add shallot to butter and cook, stirring, until shallot is golden and butter is deep golden, 1 to 2 minutes. Add lemon juice (butter will foam), then remove from heat. Stir in parsley and season brown butter with salt and pepper.
• To serve, put a cannelloni in center of each of 4 warm large plates. Divide clams with juices among plates and drizzle with brown butter. Top with fried sage leaves.

EASY FRESH PASTA WITH SAGE BROWNED BUTTER

Steps:

• For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
• Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
• For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
• For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
• If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
• Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
• For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
• Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
• Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.

PUMPKIN CANNELLONI WITH SAGE BROWNED BUTTER SAUCE

Steps:

• Begin by melting 1/2 cup butter in a large frying pan, and saute diced onion, sage, and thyme over mendium heat until the onion is softtened and translucent.
• Add the pumkin puree, salt, peper, cream, and brown sugar to the pan. Stir to combine and heat through. Remove from heat and set aside.
• In a small sauce pan melt 3/4 cup of butter over medium high heat. Once the butter is melted and begins to foam add 24 whole sage leaves. Let the butter brown. Remove it from the heat when it begins to smell nutty, but isn't burnt.
• We had difficutly finding cannelloni pasta, and ended up using manicoti pasta, which worked great. I used 1 1/2 boxes which were 225 g each. If you can't find either of these, you can also use the fresh lasagna sheets, and add the filling the middle of a sheet and then roll it up yourself. To prepare the pasta, boil it in a large pot of water unitl it's tender, according to the package instructions. Unlike some stuffed pasta, this dish doesn't really get more cooking in the oven -just heated thorugh, so make boil your pasta until it's as tender as you like to eat it.
• Once pumpkin filling is slightly cooled, add to a pipping bag and fill pasta tubes.
• Layer filled pasta in a large baking dish, and pour the sage browned butter sauce over it, and between layers.
• Lastly heat the pasta dish in the oven at 350 until it's heated thorugh, around 15 minutes, and enjoy.

PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
• Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
• While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
• Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
• Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
• Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
• Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
• Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.

PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add fresh ravioli and cook for about 4 minutes or until the float to the top.
• Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
• Cover with foil to keep warm while you prepare the sauce.
• In a small saute pan, melt the stick of butter over low heat.
• When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
• Remove butter sauce from the heat and grate in the nutmeg.
• Pour butter sauce over the ravioli.
• Sprinkle with grated cheese and toasted hazel nuts (if using).
• Grate the amaretti cookies over the dish and serve immediately.