Pumpkin Ravioli With Butter Sage Sauce Food

PUMPKIN RAVIOLI RECIPE AND BUTTER SAGE SAUCE

Steps:

• Mix pumpkin, egg, ricotta cheese, parmesan and salt and pepper in a bowl
• Assemble:
• Work with 4-6 ravoli at a time. Cover the rest with a damp towel so they don't dry out
• Grab one wonton sheet, add a small mound of filling in the center (about one teaspoon)
• With your fingers, wet the edges of the ravioli using water. Cover with another wonton sheet and seal it tightly.
• Use a round cookie cutter or the edge of a glass to cut out circles. Save the ravioli already made in a damp cloth to prevent them from drying
• Cook ravioli in a big simmering pot of water for around 3-4 minutes until they float and completely cooked
• In a big skillet melt the butter with the sage. Using medium-low heat let it brown the butter gently. Add salt and pepper. Don't let the butter burn
• Toss the ravioli in the sauce and coat them on both sides. Sprinkle parmesan cheese on top
• Serve them right away

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 AND TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
• In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
• In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

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.

PUMPKIN AND CREAM CHEESE RAVIOLI IN SAGE AND BUTTER SAUCE

Steps:

• Mix the pumpkin, cream cheese, cumin, salt and pepper.
• Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal.
• Boil the ravioli for 2-3 minutes to cook.
• Melt the butter in a pan with the sage.
• Cook the butter until it browns and remove from heat immediately.
• Toss the ravioli and sauce and serve.

CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE

Steps:

• Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
• Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
• Stir in the pumpkin and heat through.
• Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
• TO SERVE:.
• Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.

PUMPKIN RAVIOLI WITH BUTTER SAGE SAUCE

Steps:

• cook the ravioli in salted boiling water.
• While the ravioli will be ready in 5 mins, melt the butter on low heat.
• When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
• In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
• Drain the ravioli.
• Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.

ROASTED PUMPKIN RAVIOLI WITH BROWNED SAGE BUTTER

Steps:

• Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes.
• Scoop out cooked pumpkin and place in a food processor with onion, pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and stir to combine.
• Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place 20 raviolis on a sheet tray and put in freezer.
• In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.
• Cook ravioli in salted boiling water until they float. Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.