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.
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Vinxen Hunt
[email protected]This dish was delicious! The ravioli were light and fluffy, and the sauce was creamy and flavorful. I highly recommend this recipe.
Hisam Kalwar
[email protected]I followed the recipe exactly and the dish turned out perfectly. The ravioli were tender and flavorful, and the sage-brown butter sauce was rich and creamy. I will definitely be making this again!
Eniafe Toyosi
[email protected]This recipe was a disaster! The ravioli were gummy and the sauce was bland. I would not recommend this recipe to anyone.
Viky Babu
[email protected]Overall, this was a good recipe. The ravioli were easy to make and the sauce was delicious. However, I found that the ravioli were a bit too thick for my taste. I would recommend rolling them out thinner next time.
Talyn Dunlap
[email protected]This dish was a bit too rich for my taste, but it was still very good. The ravioli were cooked perfectly and the sauce was very flavorful. I would recommend using less butter in the sauce next time.
majed majed
[email protected]The pumpkin ravioli were a bit bland for my taste, but the sage-brown butter sauce was delicious. I would recommend adding some additional seasoning to the ravioli filling.
Dakari Cronin
[email protected]This recipe was easy to follow and the results were amazing. The ravioli were cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make meal.
Raj Kunwar
[email protected]This dish was a hit! I made it for a dinner party and everyone raved about it. The ravioli were light and fluffy, and the sauce was creamy and flavorful. I will definitely be making this again.
Zahidmayo Zahidmayo
[email protected]I tried this recipe last night and it turned out so well! The ravioli were so easy to make and the filling was delicious. The sage-brown butter sauce was the perfect finishing touch. My family loved it!
Steven Prouty
[email protected]This pumpkin ravioli with sage-brown butter dish was an absolute delight! The ravioli were perfectly cooked, with a tender and flavorful filling. The sage-brown butter sauce was rich and fragrant, with a perfect balance of flavors. I highly recommend