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 IN BROWN BUTTER
Provided by Sandra Lee
Time 35m
Yield 8 to 10 servings
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 ravioli 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 ravioli on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.
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
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.
More about "pumpkin ravioli in brown butter recipes"
PUMPKIN RAVIOLI WITH BROWN BUTTER SAUCE AND PECANS
From juliasalbum.com
4.9/5 (56)Total Time 1 hr 30 minsCategory Main CourseCalories 314 per serving
- 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.
- Preheat oven to 350 F. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
HOMEMADE PUMPKIN RAVIOLI WITH GARLIC BROWN BUTTER
From iamhomesteader.com
PUMPKIN RAVIOLI WITH BROWN BUTTER SAUCE - SAVORY SIMPLE
From savorysimple.net
ROASTED PUMPKIN RAVIOLI WITH BROWN BUTTER, SAGE, AND …
From sugarlovespices.com
BUTTERNUT SQUASH RAVIOLI RECIPE IN BROWN BUTTER
From cookingwithcocktailrings.com
PUMPKIN RAVIOLI WITH SAGE AND BROWN BUTTER | 12 TOMATOES
From 12tomatoes.com
PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER APPETIZER | FOODTALK
From foodtalkdaily.com
PUMPKIN RAVIOLI IN SAGE BUTTER SAUCE - PINTEREST.CA
From pinterest.ca
PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER SAUCE - WINNI.COM
From winni.com
PUMPKIN RAVIOLI IN BROWN BUTTER RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED PUMPKIN RAVIOLI WITH BROWN BUTTER AND SAGE …
From coles.com.au
PUMPKIN RAVIOLI IN BROWN BUTTER – RECIPES NETWORK
From recipenet.org
RECIPE: PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE
From recipegoulash.cc
PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER | SAVEUR
From saveur.com
VEGAN PUMPKIN WONTON RAVIOLI - THIS SAVORY VEGAN
From thissavoryvegan.com
PUMPKIN RAVIOLI WITH SAGE AND BROWN BUTTER
From jenaroundtheworld.com
PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE | ALLRECIPES
From stage.element.allrecipes.com
PUMPKIN RAVIOLI WITH BROWN BUTTER & SAGE RECIPE
From freshdirect.com
PUMPKIN EVERYTHING RECIPES
From hallmarkchannel.com
PUMPKIN RAVIOLI RECIPE (WITH BROWNED BUTTER AND SAGE)
From thekitchn.com
#60-minutes-or-less #time-to-make #main-ingredient #preparation #pasta #vegetables #easy #pasta-rice-and-grains #ravioli-tortellini #squash #3-steps-or-less
You'll also love