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
RAVIOLI WITH PUMPKIN SAUCE
Make and share this Ravioli With Pumpkin Sauce recipe from Food.com.
Provided by Sue Tip
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large sauce pan of water to boil.
- In another saucepan, stir together pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon, and nutmeg in a medium saucepan.
- Simmer pumpkin mixture over a medium heat, stirring occasionally until heated, about 10 minutes.
- Add ravioli to boiling water and cook according to package directions.
- Drain ravioli and set aside.
- Remove pumpkin mixture from heat and stir in sour cream if desired.
- Spoon ravioli on plates, top with sauce, and sprinkle with cheese.
Nutrition Facts : Calories 104.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 12.7, Sodium 275.9, Carbohydrate 12.6, Fiber 0.5, Sugar 7.9, Protein 3.9
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
Made with an aromatic pumpkin filling, and served with a simple hazlenut cream sauce. You can make this ravioli with winter squash also.
Provided by Veghead
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
- Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
- Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
- Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
- Cook the ravioli in salted boiling water until al dente. Drain.
- Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Nutrition Facts : Calories 1708.8, Fat 99.5, SaturatedFat 53, Cholesterol 301.8, Sodium 475.2, Carbohydrate 164.7, Fiber 9.8, Sugar 12.1, Protein 42.9
CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE
When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. -Cheri Neustifter, Sturtevant, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth. , In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally., Drain ravioli and stir into sauce. Sprinkle with nuts.
Nutrition Facts : Calories 420 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 662mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
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