PUMPKIN RAVIOLI WITH SAGE BROWNED BUTTER PARMESAN AND PECANS
Pumpkin Ravioli with Sage Browned Butter, Parmesan and Pecans uses wonton wrappers and canned pumpkin for a lovely and easy fall-inspired dinner!
Provided by By: Carol | From A Chef's Kitchen
Categories Pizza and Pasta
Time 35m
Number Of Ingredients 11
Steps:
- In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste. Set aside.
- Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
- Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
- Bring a saucepan of salted water to a boil. Add olive oil.
- Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown.
- Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
- Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don't need to come all the way to the top as they cook quickly).
- Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
- To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans.
Nutrition Facts : ServingSize 2 -3, Calories 984 kcal, Carbohydrate 55 g, Protein 20 g, Fat 77 g, SaturatedFat 36 g, Cholesterol 237 mg, Sodium 1209 mg, Fiber 3 g, Sugar 1 g, TransFat 2 g, UnsaturatedFat 37 g
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 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
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- Make the pumpkin filling while the pasta dough is resting: Finely grate 1 ounce Parmesan cheese (about 1/3 cup) and 1 small garlic clove into a medium bowl.
- Crumble 1 ounce cold fresh goat cheese into 1/4-inch or smaller pieces (about 1/4 loosely packed cup) directly into the bowl. Gently fold with a flexible spatula until combined, scraping down the sides of the bowl as needed.
- Line 2 rimmed baking sheets with parchment paper and lightly dust with all-purpose flour. Divide the rested pasta dough into 4 portions. Roll each portion one at a time through pasta rollers (Steps 6 to 8), starting at the thickest setting and incrementally rolling the dough thinner, until very thin (about 1/32-inch thick).
- Fill a small bowl with water. Place 2 sheets of the pasta on a lightly floured work surface, arranging them horizontally in front of you. Drop 1-teaspoon portions of the filling on the top half of the sheets, dropping them about 1 inch from the top and 2 to 2 1/2 inches apart (4 to 6 portions of filling per sheet).
- Dampen your fingers in the bowl of water and trace them around the edges of each sheet and between each portion of filling. Starting from one side and working your way to the other, fold the bottom half of each sheet up and over the filling, pressing out the excess air around each portion of filling as you go and sealing the top and bottom together.
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