Pumpkin Ravioli With Brown Butter Sage Sauce Recipe @pinch

A savory way to enjoy pumpkin in the fall that's not pumpkin spice. These pumpkin ravioli have a creamy, nicely salted filling with just a note of nutmeg. After the homemade ravioli are boiled, they're sauteed in a sage brown butter sauce. A sprinkle of fresh Parmesan and crispy fried sage leaves are added when serving. Rich and flavorful, this is a fine dining meal with the best of fall flavors. This is delish!

pumpkin ravioli with brown butter sage sauce
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pasta Yield: 6 Servings
Ingredients :
  • 1 1/2 cup(s) pumpkin
  • canned or cooked
  • 1/2 cup(s) ricotta cheese
  • 1/4 teaspoon(s) nutmeg
  • 1/2 tablespoon(s) salt
  • 1 package(s) wonton wrappers
  • 12 - fresh sage leaves
  • 6 tablespoon(s) butter
  • 1/2 cup(s) Parmesan cheese
  • 2 large eggs
Intructions :
  • Mix pumpkin
  • ricotta
  • nutmeg
  • salt
  • and one egg.
  • Beat the remaining egg and add a bit of water to make an egg wash.
  • Set up an assembly line. Lay out 6 wonton skins.
  • Add the pumpkin mix on one 1/2 of the skin.
  • Brush the edge with the egg wash.
  • Fold the wonton skin over and press to seal while pushing the air out of the ravioli.
  • OPTIONAL: Place the ravioli on a cookie sheet and freeze before cooking.
  • Bring a pot of water to a rolling boil and add salt to the water.
  • In a skillet
  • over medium heat
  • begin to SLOWLY melt the butter.
  • Add ravioli to the boiling water. When they float to the top they are done
  • about 3-4 minutes.
  • As the butter begins to turn brown
  • add the sage leaves.
  • Drain the pasta and add to the skillet.
  • Mix well. Add half of the Parmesan cheese. Plate and garnish with more cheese and sage leaves.

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Keyword : recipe-American-Pasta-Stove Top

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