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 pasta dough quantity home-made; shaved Parmesan cheese optional, for serving; 1 cheese Pumpkin, Filing; 2 pounds pumpkin or butternut squash, peeled, seeded and chopped; 6 1/2 tablespoons ricotta cheese; 1/2 cup grated Parmesan cheese; 1 cup fresh breadcrumbs; 1/2 teaspoon grated nutmeg; freshly ground black pepper; salt; 1 butter Sage; 1 cup butter chopped; 4 cloves garlic sliced thinly; 1 bunch sage leaves fresh

Servings: persons

1 pasta dough quantity home-made
shaved Parmesan cheese optional, for serving
1 cheese Pumpkin, Filing
2 pounds pumpkin or butternut squash, peeled, seeded and chopped
6 1/2 tablespoons ricotta cheese
1/2 cup grated Parmesan cheese
1 cup fresh breadcrumbs
1/2 teaspoon grated nutmeg
freshly ground black pepper
salt
1 butter Sage
1 cup butter chopped
4 cloves garlic sliced thinly
1 bunch sage leaves fresh

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.

2595

kcal

Calories

267

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 14 ingredients. The key ingredients include: 1 pasta dough quantity home-made, shaved Parmesan cheese optional, for serving, 1 cheese Pumpkin, Filing, 2 pounds 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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