Savory and sweet collide for this delicious Pumpkin Ravioli recipe. The sage brown butter sauce is a perfect compliment to the creamy pumpkin filling.
1 (3 lb.) sugar pumpkin or butternut squash or 1-1/2 cups plain pumpkin puree
4 tsp extra-virgin olive oil
2 tsp light-brown sugar
1 large egg
1/4 cup Locatelli or grated Parmesan or Romano cheese
3 large or 6 small amaretti cookies, crushed
2 tbsp ricotta cheese
1 tsp chopped shallots
Pinch of nutmeg
Coarse salt and freshly ground pepper
1-1/2 lb. store-bought fresh pasta sheets or wonton wrappers
3 tbsp semolina flour
Sage Butter Sauce
1/2 cup (1 stick) butter
1 tbsp freshly chopped sage leaves
2 tbsp balsamic vinegar
Freshly grated Locatelli, Parmesan or Romano cheese
Fried sage leaves
Lightly toasted pine nuts or pumpkin seeds
1. Preheat oven to 375°F.
2. Prepare Pumpkin: On a work surface, cut pumpkin in half lengthwise. Scoop out seeds, discard. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 tsp brown sugar into each. Transfer to a parchment-lined baking sheet. Roast, cut side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
3. Shortcut: Use canned pure pumpkin puree, NOT pumpkin pie filling which is sweetened and pre-seasoned.
4. To toast the pumpkin seeds, clean off all the pulp and strings, rinse well and pat dry with paper towels. Toss with a little olive oil and sprinkle lightly with any seasoning you like. You might add garlic, cayenne, taco seasoning, onion powder, etc. Spread out on a parchment-covered baking sheet and roast at 350°F for 3 to 5 minutes until they just start to color, and smell toasted. Let cool completely before storing in an airtight container.
5. Make Filling: When cool enough to handle, scoop out flesh with a spoon. You'll need 1-1/2 cups of puree. Transfer flesh or puree to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place squash 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.
6. Make Ravioli: Lay 1 pasta sheet on work surface. Place 1 tbsp filling every 3 inches. Brush water around filling. Place another sheet of pasta on top, pressing around each mound of 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.
Fry Sage Leaves: Rinse sage leaves and pat dry with paper towels. Remove stems and discard. In a saucepan, heat 2 tbsp. butter over medium-high heat until it bubbles and begins to foam. Add the leaves to the pan and cook 15 to 30 seconds or until crisp. Scoop out with a slotted spoon and transfer to a paper towel-lined plate to drain. Sprinkle lightly with kosher salt if desired. Continue with remaining sage leaves, making 3 to 5 per serving.
Make Butter Sauce: In a large sauté 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. Keep warm over very low heat. (You can also serve the butter sauce plain and drizzle the balsamic over the top of the ravioli just before serving.)
Cook Ravioli: Bring a large pot of water to a boil; season well with salt. Add ravioli; cook until it just floats, 3 to 4 minutes. Using a slotted spoon or spider, transfer ravioli to pan with butter sauce, tossing to combine. Serve immediately with cheese and a few fried sage leaves if desired. Sprinkle the pine nuts over the top if you want a little textural interest.
Yields 4 – 6 servings
Source: “Pumpkin Ravioli with Sage Brown Butter Sauce.” Recipe. www.theheritagecook.com. N. p. Oct. 2011. Web. 31 Aug. 2022.<https://theheritagecook.com/>
By Recipe Contributor
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