Pumpkin Ravioli With Sage Brown Butter Recipe

Name: Pumpkin Ravioli With Sage Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None quantity home-made pasta dough; None None Shaved Parmesan cheese, optional, for serving; -1 None Pumpkin Cheese Filing; 2 lb pumpkin or butternut squash, peeled, seeded and chopped; 6 1/2 tbsp ricotta cheese; 1/2 cup grated parmesan cheese; 1 cup fresh breadcrumbs; 1/2 tsp grated nutmeg; None None Salt and freshly ground black pepper to taste; -1 None Sage Butter; 1 cup (2 sticks) butter, chopped; 4 None cloves garlic, sliced thinly; 1 None bunch fresh sage leaves

Servings: persons

1 None quantity home-made pasta dough
None None Shaved Parmesan cheese, optional, for serving
-1 None Pumpkin Cheese Filing
2 lb pumpkin or butternut squash, peeled, seeded and chopped
6 1/2 tbsp ricotta cheese
1/2 cup grated parmesan cheese
1 cup fresh breadcrumbs
1/2 tsp grated nutmeg
None None Salt and freshly ground black pepper to taste
-1 None Sage Butter
1 cup (2 sticks) butter, chopped
4 None cloves garlic, sliced thinly
1 None bunch fresh sage leaves

1
To make pumpkin cheese filling, preheat the oven to moderately hot (400u00b0F). Place pumpkin on a lightly oiled tray; roast for about 30 minutes or until tender. Cool. Process pumpkin until smooth; add remaining ingredients, process until smooth.
2
Roll dough to the thinnest setting on a pasta machine. As soon as the dough is rolled into sheets, prepare the ravioli-don't allow the pasta to dry out. Roll two sheets at a time and keep the remaining dough wrapped in plastic. Place the pasta sheet on a semolina-dusted surface.
3
Place rounded teaspoons of pumpkin cheese filling about 2 inches apart in two rows, 3/4 inch from the edges. Brush around the filling with a little water. Place another freshly rolled pasta sheet on top.
4
Press around each piece of filling to remove the air. Cut into squares or rounds using a knife or cutter. Place ravioli on a tray dusted with a little semolina. Repeat with remaining pasta sheets, filling and water
5
Add ravioli, in batches, to a large pan of boiling salted water; simmer, uncovered, until pasta is just tender. After about 3 minutes; remove from pan with a slotted spoon.
6
Meanwhile, to make the sage butter, melt the butter in a skillet; add garlic and sage leaves, heat until butter is just beginning to color.
7
Serve ravioli with sage brown butter and shaved Parmesan, if desired.

2460

kcal

Calories

238

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 None quantity home-made pasta dough, None None Shaved Parmesan cheese, optional, for serving, -1 None Pumpkin Cheese Filing, 2 lb pumpkin or butternut squash, peeled, seeded and chopped, and more.

Yes, Pumpkin Ravioli With Sage Brown Butter falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Ravioli With Sage Brown Butter

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