Best 8 Pumpkin Ravioli With Sage Brown Butter Recipes

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 BROWN BUTTER

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.

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.

PUMPKIN RAVIOLI IN BROWN BUTTER

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 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 RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER

Steps:

• Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
• Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
• Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
• Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
• Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.

SAGE & BROWNED BUTTER RAVIOLI

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.