Pumpkin-filled ravioli with a sage and brown butter sauce.
Ingredients
Sauce
- ½ cup salted butter
- 2 tablespoons finely chopped fresh sage
- salt and ground black pepper to taste
- ¼ cup shredded Parmesan cheese
Pasta
- 3 cups all-purpose flour
- 3 tablespoons all-purpose flour
- 4 large eggs
- 2 teaspoons salt
- 1 tablespoon water
Filling
- 1 small pumpkin
- 1 tablespoon olive oil
- ¼ cup diced onion
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon heavy cream
- 1 large egg
- salt and ground black pepper to taste
Directions
Step 1
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.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Step 3
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.
Step 4
Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 374 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat10g | 48% |
Cholesterol151mg | 50% |
Sodium752mg | 33% |
Total Carbohydrate42g | 15% |
Dietary Fiber2g | 6% |
Total Sugars1g | |
Protein11g | |
Vitamin C4mg | 21% |
Calcium77mg | 6% |
Iron3mg | 18% |
Potassium258mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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