PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
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.
BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
- Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
- Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
Pumpkin-filled ravioli with a sage and brown butter sauce.
Provided by Fatima Rivera
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 41.8 g, Cholesterol 151.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 10.7 g, SaturatedFat 9.5 g, Sodium 751.7 mg, Sugar 1.2 g
PUMPKIN RAVIOLI WITH BROWN BUTTER SAUCE AND PECANS
Pumpkin ravioli with brown butter sauce and pecans - everything is made from scratch! Great recipe during the holiday season (Thanksgiving and Christmas) with lots of seasonal ingredients: pumpkin, pecans, nutmeg.
Provided by Julia
Categories Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Mix flour with salt.
- Stir water with egg until well mixed.
- In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
- This recipe uses ravioli mold to make ravioli (you'll see the pic of the mold if you scroll above). This amount of dough is enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.
- If your pumpkin puree or mashed pumpkin is too watery, drain the pumpkin using a paper towel and a mesh strainer to get rid of any unnecessary liquid.
- Mix pumpkin puree with brown sugar and nutmeg. Season filling with salt and pepper.
- Unwrap a batch of ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn't stick to the counter, and flour working surface with more flour, if necessary.
- Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.
- Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.
- Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside 4 edges of ravioli mold - carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.
- Flip ravioli mold to release ravioli. Bring a large pot of water to boil. Boil ravioli for 5 minutes, drain and set aside - to be used with sauce below.
- Or, alternatively, if you're not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.
- Preheat oven to 350 F. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
- Melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Do not overcook or butter will burn. Remove from heat. Mix in balsamic vinegar and brown sugar. Add ravioli to the hot butter sauce, spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with chopped pecans.
Nutrition Facts : Calories 314 kcal, Carbohydrate 31 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 248 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
PUMPKIN RAVIOLI RECIPE AND BUTTER SAGE SAUCE
Delicious Pumpkin Ravioli Recipe. Made a luscious pumpkin ricotta filling and served with a sage brown butter sauce. Top it off with parmesan cheese. Yum!
Provided by Tiffany Bendayan
Categories Appetizer
Time 30m
Number Of Ingredients 11
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
Nutrition Facts : Calories 79 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 116 mg, ServingSize 1 serving
PUMPKIN RAVIOLI WITH BROWNED BUTTER
This Pumpkin Ravioli can be made with squash too! Also don't be crazy, you don't HAVE to make your own pasta. Cut down on the prep time by using premade fresh pasta.
Provided by Karen
Categories Main Course
Time 2h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 f.
- Cut pumpkin or squash in half and lay flesh side down on a baking sheet. Roast in oven until tender. Remove from oven when done and scoop out flesh when it's cool enough to touch.
- While the pumpkin/squash is cooking prepare your pasta dough if you're making it from scratch.
- Sauté shallot in butter on low heat until tender.
- Add roasted pumpkin, sage, thyme, salt and pepper and stir until combined. Simmer for 5 minutes.
- Transfer everything to a food processor or blender and process until smooth.
- Return to the pan and stir in the cream and bay leaf. Bring the mixture to a boil, stirring constantly.
- Reduce heat and simmer the filling, uncovered until it's thickened. This will take around 20 minutes. Get rid of the bay leaf. Chuck it. Just throw it away.
- Cut your prepared pasta dough into 2" wide strips.
- Brush entire strip of pasta dough with beaten egg.
- Drop 1 tsp. of filling onto centre of pasta, every 2".
- Cover with another sheet of pasta and carefully press around each mound of filling pressing the air out to the edges of the dough. Seal tightly by pressing the pasta together with your fingers. If you leave any space un sealed your filling will bleed out when you boil the ravioli.
- Cut strips of ravioli into squares with a knife, pizza wheel or fancy pasta cutter that will give a crimped looking edge.
- Bring a large pot of water to the boil. Boil ravioli for approximately 4 minutes, or until they float.
Nutrition Facts : Calories 666 kcal, ServingSize 1 serving
BEEFY BAKED RAVIOLI WITH SPINACH AND CHEESE
Everyone will be excited to dig into this comforting skillet supper. Look for ravioli in the refrigerated section-our Test Kitchen prefers Buitoni brand. Substitute ground turkey or chicken for the beef, or replace the spinach with Swiss chard leaves.
Provided by Ivy Odom
Categories Ravioli
Time 35m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat oven to broil with rack 9 inches from heat. Place a 12-inch cast-iron skillet on stove-top over medium-high. Add beef; cook, stirring often, until browned, 8 to 10 minutes. Remove beef; drain and set aside. Wipe skillet clean.
- Heat oil in skillet over medium-high; add onion, and cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic to skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in crushed tomatoes, stock, Italian seasoning, salt, pepper, and ravioli. Bring to a boil; reduce heat to medium. Cover and simmer until ravioli are tender, about 8 minutes. Uncover and return cooked beef to skillet. Stir in half of spinach, and cook just until wilted. Repeat with remaining spinach. Top with mozzarella and Parmesan.
- Broil in preheated oven until cheese is melted and golden, about 6 minutes. Remove from oven, and garnish with fresh basil.
PUMPKIN RAVIOLI WITH SAGE, BROWN BUTTER, AND TOASTED WALNUTS
Elevate store-bought pumpkin ravioli with a sage-infused brown butter pan sauce. Lightly toasted walnuts add contrasting texture, and a squeeze of lemon juice at the end brightens and brings all the flavors to life. This is the perfect fall-inspired meal!
Provided by Monica | Nourish and Fete
Categories Main
Time 25m
Number Of Ingredients 7
Steps:
- Boil a large pot of water. When boiling rapidly, add a large pinch of salt and the ravioli. Cook just to al dente, according to package directions, then drain and set aside.
- Meanwhile, warm a large skillet over medium heat. Add walnuts to the dry skillet and toast for 2-3 minutes, just until fragrant and lightly browned. Stir them frequently and keep a close eye to ensure they don't blacken and burn. Remove walnuts to a plate, set aside, and lightly wipe out the skillet with a paper towel or clean dishcloth.
- Return skillet to medium heat and add the butter. Let it melt, then bubble, then begin to turn brown, swirling the pan occasionally. When the butter is medium brown with darker flecks speckled throughout, and has a nutty aroma, swirl in the olive oil. Add sage leaves, and let them sizzle in the skillet for 2-3 minutes, just until they crisp and turn dark green. With a slotted spoon or tongs, remove the crisped sage to a cutting board, and lightly chop the leaves into smaller pieces.
- Add cooked ravioli to the skillet, and toss to coat with the brown butter sauce. Season with salt and pepper to taste, and sprinkle the walnuts and chopped sage leaves on top. Serve immediately with a squeeze of lemon juice, and/or a small lemon wedge on each plate. Enjoy!
Nutrition Facts : Calories 563 kcal, Carbohydrate 52 g, Protein 20 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 792 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
- When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
- Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
- Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
- In a large saute pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.
BASIC RAVIOLI WITH A BUTTER-SAGE SAUCE
Steps:
- For the filling: Add the ricotta, Parmigiano and eggs and sprinkle with salt in a bowl. Adjust seasoning if needed. Put the filling in a pastry bag and reserve.
- For the pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough; keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness.
- To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
- To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the sage and season with salt.
- Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan.
- Transfer the ravioli to a serving platter. Mangia Bene!
- Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
- Using a fork, beat the eggs together with the olive oil, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
- Roll and cut the pasta into desired shape. How smooth and supple!
PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
Provided by Kozmic Blues
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278.2, Fat 27.1, SaturatedFat 16.9, Cholesterol 84.2, Sodium 202.3, Carbohydrate 3.9, Fiber 0.1, Sugar 1.6, Protein 5.6
PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE
This is delish! The photo looks funny as the cheese melted and it looks weird!
Provided by Malinda Coletta @Professorchef
Categories Pasta
Number Of Ingredients 9
Steps:
- Mix pumpkin, ricotta nutmeg, salt and one egg.
- Beat remaining egg add a bit of water to make an egg wash. Set up an assembly line. Lay out 6 wonton skins, add the pumpkin mix on one 1/2 of the skin. brush the edge with the egg wash, fold the wonton skin over and press to seal while pushing the air out of the ravioli. (OPTIONAL place the raviolis on a cookie sheet and freeze before cooking)
- Bring a pot of water to a rolling boil add salt to the water. In a skillit over medium heat begin to SLOWLY melt the butter. Add the ravioli to the boiling water when they float to the top they are done. As the butter begins to turn brown add the sage leaves. Drain the pasta and add to he skillet, mix well add 1/2 the parmesan cheese - plate and garnish with more cheese and sage leaves.
PUMPKIN RAVIOLI IN BROWN BUTTER
From Semi-Homemade Cooking 2 by Sandra Lee. This discriminating dish is like a perfect party guest: Keep it circulating and the crowd stays happy. Ground nutmeg brings out the pumpkin's sweetness, an aromatic contrast with pungent onion and rich ricotta and Parmesan cheeses. The bright orange filling is a surprise sure to make these stylish sweeties a conversation piece, whether they're mingling at a dinner party or on the family dinner table.
Provided by Veghead
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For Filling, in a large saucepan over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove From heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.
- Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
- In a large skillet over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.
Nutrition Facts : Calories 201.9, Fat 13.5, SaturatedFat 8.4, Cholesterol 37.1, Sodium 597.1, Carbohydrate 16.5, Fiber 2.3, Sugar 2.3, Protein 4.6
PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER SAUCE
Celebrate the holidays with these Pumpkin Ravioli with Sage Brown Butter Sauce! The pumpkin-ricotta filling is a balance of savory and sweet - and they can be made in advance!
Provided by Allie
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- To make the pasta: On a clean surface, add the 2 cups of flour. Make a well in the center and crack in the eggs. Using a fork whisk the eggs together, while slowly incorporating the flour from the surrounding mound. Once a dough starts to form, use you hands to knead into a uniform ball. Add more dough if it continues to stick to your hands. Continue kneading for about 8 minutes, until dough is soft, uniform and smooth. Cover the dough with a towel and let rest for at least 10 minutes.
- In a small saute pan, cook down the pancetta to rend off the fat. Let it cool slightly, then add to a large bowl with the pumpkin puree, ricotta, garlic, parmesan, salt, pepper, thyme, garlic powder, nutmeg and cayenne. Mix well.
- Cut the dough into 12 even pieces and roll each out into a sheet. Line up the sheets and split into pairs that are evenly wide and long. Each sheet should be about 12 inches long. On one piece of dough, dollop 1 tablespoon of filling every 2-3 inches, then cover with another sheet of dough. Press down between each ravioli to press out the air, then cut using a ravioli stamp or a knife. If using a knife, gently press fork tines along all the edges to seal. Repeat with remaining dough sheets and filling.
- Bring a large pot of salted water to a boil.
- Heat a saute pan over medium heat and melt the butter in. Add the olive oil, then let the butter brown for 3-4 minutes. Add in the shallot to soften about 5 minutes, then toss in the sage leaves. Lower the heat and set aside while you cook the ravioli.
- Toss the ravioli 6 at a time into the boiling water. Cook about 3 minutes each, then use a slotted spoon to remove to the brown butter sage sauce. Continue until all ravioli are cooked and tossed in the sauce.
More about "pumpkin ravioli with sage brown butter sauce food"
PUMPKIN RAVIOLI WITH SAGE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianAuthor Lisa FeatherbyServings 6-8Total Time 1 hr 20 mins
- For egg pasta dough, pulse flour and 1 tsp salt in a food processor to combine. Add eggs, yolk and olive oil, and process until dough comes together. Turn out onto a lightly floured surface and knead to a smooth dough, dusting with extra flour if a little sticky. Wrap in plastic wrap and set aside for 1 hour to rest.
- Sauté onion in oil and half the butter in a wide shallow saucepan over medium heat until onion is tender and starting to caramelise (10-15 minutes). Add garlic, stir until fragrant (1 minute), then remove mixture from pan and set aside. Add remaining butter and pumpkin to pan, and cook uncovered until just tender (8-10 minutes). Add wine and 100ml water, and simmer, stirring occasionally, until liquid has evaporated and pumpkin is very tender (5-8 minutes). Add thyme and nutmeg, return onion and garlic to pan, then set aside to cool (30 minutes). Add parmesan, season to taste and stir to combine.
- Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings a notch each time, until dough 3mm thick. Cut out 8cm rounds and place on a tray lined with baking paper, separating each layer with a sheet of baking paper and covering with a damp tea towel until all the dough is rolled and cut.
- Working in batches, place pasta rounds in a row and spoon 1 tsp pumpkin filling onto the centre of each. Brush edges with eggwash, then place another round on top. Starting closely around filling, press outwards to seal completely, then trim to a 7cm round with cutter. Place on a tray lined with baking paper, separating each layer with more baking paper, and refrigerate.
DELICIOUS PUMPKIN RAVIOLI WITH SAGE BUTTER | WILLIAMS SONOMA
From williams-sonoma.com
3.7/5 (3)Total Time 1 hr 25 minsServings 4
PUMPKIN RAVIOLI IN APPLE SAGE BUTTER SAUCE - A WICKED WHISK
From awickedwhisk.com
4.7/5 (25)Total Time 1 hr 45 minsCategory Main CourseCalories 427 per serving
- Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano. Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano.
- After that hour has passed and you are ready to make your pumpkin ravioli, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside.
- On your countertop or a large cutting board, unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide.
VEGAN PUMPKIN RAVIOLI - VEGANOSITY
From veganosity.com
4.7/5 (7)Total Time 45 minsCategory Entree, Main CourseCalories 325 per serving
PUMPKIN RAVIOLI WITH BROWN BUTTER WALNUT SAUCE - WHAT A ...
From whatagirleats.com
Reviews 18Category EntreeCuisine VegetarianTotal Time 40 mins
- In the bowl of a food processor, combine first 8 ingredients, pumpkin through nutmeg, and pulse 4 or 5 times, scrapping down sides until blended.
- Using 2 won ton wrappers, place one scant tablespoon of pumpkin mixture in the center of one, brush the edges with water and place second wrapper on top, pressing all around to seal. Place ravioli on a cookie sheet. Cover with a slightly damp tea towel to prevent drying out.
- In a large skillet, melt butter over over medium heat. Add sage leaves. Butter will become fragrant and begin to turn golden brown. Watch it carefully, as it can quickly burn. When it begins to darken, remove pan from the heat and stir in lemon juice to stop butter from cooking.
- Bring a large pot of salted water to a boil, reduce to a simmer and carefully drop ravioli, 3 to 4 at a time in. Ravioli cook quickly since the "pasta" is fresh, and will turn opaque when done, about 3 minutes.
PUMPKIN RICOTTA RAVIOLI WITH BROWN BUTTER SAGE SAUCE ...
From cakenknife.com
4.3/5 (23)Category Main DishServings 4Total Time 50 mins
- Pour flour out onto a clean work surface and make a large, wide well. Add eggs, water, and salt to the well and beat together with a fork (be sure you don't break the edges of the well). Slowly incorporate flour as you mix, until the mixture begins to come together and starts to become a loose dough. Bring the rest of the dough together with your hands. It will take a little time, but work and knead the dough until all the flour is fully incorporated and the dough is smooth and easy to work with. Wrap the ball of dough in plastic wrap and rest at room temperature for 20 minutes.
- While the pasta rests, prepare the filling. Combine ricotta, pumpkin puree, egg, salt, and nutmeg in a mixing bowl. Set aside.
- Once the dough has rested, use a pasta machine or a rolling pin to roll the pasta out into wide sheets. Place tablespoons of the filling on the dough, and top with another sheet of pasta dough. Seal the edges around the filling and cut the ravioli. I used a ravioli stamp to make my ravioli. Refrigerate ravioli until ready to cook.
- Bring a large pot of water to a boil with a good amount of salt. Boil ravioli in batches for about 7 minutes. Drain the ravioli and set aside.
PUMPKIN RAVIOLI WITH BROWN BUTTER SAUCE - SAVORY SIMPLE
From savorysimple.net
5/5 (2)Total Time 55 minsCategory Main CourseCalories 412 per serving
- To assemble the ravioli you need egg wash, more semolina and a round cookie cutter. Egg wash one sheet of pasta and use the large cutter to gently map out a row of ravioli without actually cutting them. Drop about a teaspoon of filling in the center of each ravioli.
- Melt the butter in a saucepan over medium-low heat. As the butter begins to simmer, begin whisking constantly until the milk solids begin to brown. This will take about 5 minutes.
RAVIOLI WITH SAGE BROWN BUTTER SAUCE - BUDGET BYTES
From budgetbytes.com
Ratings 29Calories 552 per servingCategory Dinner, Main Course
- Bring a pot of water to a boil for the ravioli. Once boiling, add the ravioli and cook until tender (check package for specific cooking times, as this can vary with the ravioli size or whether it is fresh or dried). Once cooked, reserve 1/4 cup of the cooking water, then drain the ravioli in a colander.
- While the ravioli is cooking, prepare the rest of the dish. Mince the garlic and chop the walnuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
- Add the butter to a large skillet and melt it over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy (about 2-3 minutes), add the minced garlic and chopped walnuts. Continue to stir and cook over medium-low heat until the sediment in the skillet turns deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage.
- Add the spinach and the 1/4 cup reserved ravioli cooking water to the skillet. Return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Taste the spinach and add salt to taste. Finally, add the cooked and drained ravioli to the skillet with the spinach and sage brown butter sauce, then toss to coat.
ROASTED PUMPKIN RAVIOLI WITH BROWN BUTTER, SAGE, AND PINE ...
From sugarlovespices.com
Reviews 4Total Time 2 hrs 5 mins
- In a food processor toss in flour and eggs. Blend till dough starts to form. If needed add a bit of water.
PUMPKIN RAVIOLI IN SAGE BROWN BUTTER SAUCE - EATS BY THE BEACH
From eatsbythebeach.com
Cuisine ItalianCategory Main Dish-PastaServings 4Total Time 50 mins
- In a medium bowl, combine the pumpkin puree, parmesan cheese, lemon juice, salt, and white pepper. Stir until well combined. Set aside.
PASTA WITH PUMPKIN BROWN BUTTER SAUCE - FOOD & WINE
From foodandwine.com
5/5 (2)Category Pasta + NoodlesServings 4Total Time 15 mins
- In a large, deep skillet of simmering salted water, cook the pasta until al dente. Drain, reserving 1 cup of pasta cooking water.
- In a small skillet over medium-high heat, melt the butter. Add the crushed red pepper flakes, minced shallots, sage leaves, salt, and pepper. Whisk until butter begins to bubble and brown. Stir in the pumpkin butter, a splash of pasta water and whisk to combine until saucy. Toss with cooked pasta. Garnish with grated Parmigiano-Reggiano.
HOMEMADE PUMPKIN RAVIOLI WITH GARLIC BROWN BUTTER - I AM ...
From iamhomesteader.com
Servings 4Total Time 1 hr 15 minsCategory DinnerCalories 764 per serving
- In a medium bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, pumpkin puree, garlic, salt, pepper, and nutmeg. Set aside.
- Lay out each section and, working one pasta sheet at a time, lightly spray each sheet with water.
HOMEMADE PUMPKIN-RICOTTA RAVIOLI WITH BROWN BUTTER WALNUT ...
From littleferrarokitchen.com
3/5 (4)Estimated Reading Time 7 mins
- Place all the pasta dough ingredients in a food processor and pulse until it looks like coarse crumbs. Then while the processor is going, slowly drizzle in water until the dough comes together.
- Place the dough on a well floured surface and knead it a few times until it gets smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- When dough is ready, cut into 8 pieces. Each piece will be a layer of ravioli dough. (You'll be able to fit about 3-4 ravioli after its rolled out).
- With floured hands, stretch out the dough slightly and flatten it so it looks like a thick disk. Run it through your pasta machine on the largest setting and allow the pasta to pass through twice (or so). Then go to the next smallest setting and do the same thing. I go up to setting 3-4. You want the pasta to not be too sheer but soft enough as well. Continue with the rest of the dough.
PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER - SAVEUR
From saveur.com
- Make the pasta: Combine flour, salt, and oil in the bowl of a food processor. With the motor running, slowly pour in eggs and process until dough forms a ball, about 2 minutes.
- For the pumpkin filling: Preheat oven to 350°. Bake pumpkin chunks on a lightly oiled baking sheet until tender, 30–45 minutes. Remove from oven and set aside for about 10 minutes.
- Heat olive oil in a large pan over medium heat. Add onions and sauté until soft, about 10 minutes. Add red pepper, amaretti, cinnamon, 2 tbsp. of the Parmigiano-Reggiano, honey, wine, and salt and cook for 3–4 minutes.
- For the sage brown butter: Heat butter in a small skillet over medium heat. Add sage and cook until butter is golden brown. Remove from heat.
- Bring a pot of salted water to a boil, then reduce to a simmer. Carefully slip pasta squares into pot and cook until they rise to the surface. Use a large skimmer to remove pasta from the water.
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