Roasted Pumpkin Ravioli With Browned Sage Butter Recipe

Name: Roasted Pumpkin Ravioli With Browned Sage Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons unsalted butter (1 stick plus 1 tbsp.); 1 small pumpkin, cut in half and deseeded; 1 yellow onion, peeled and halved; kosher salt and freshly cracked black pepper; 1/2 cup pine nuts, toasted and divided; wonton wrapper; 1 egg, lightly beaten; 1/4 cup all-purpose flour; 2 roma tomatoes, small dice; 1 tablespoon fresh sage leaf, sliced; 1 half lemon

Servings: persons

9 tablespoons unsalted butter (1 stick plus 1 tbsp.)
1 small pumpkin, cut in half and deseeded
1 yellow onion, peeled and halved
kosher salt and freshly cracked black pepper
1/2 cup pine nuts, toasted and divided
wonton wrapper
1 egg, lightly beaten
1/4 cup all-purpose flour
2 roma tomatoes, small dice
1 tablespoon fresh sage leaf, sliced
1 half lemon

1
Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes.
2
Scoop out cooked pumpkin and place in a food processor with onion, pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and stir to combine.
3
Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place 20 raviolis on a sheet tray and put in freezer.
4
In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.
5
Cook ravioli in salted boiling water until they float. Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.

517

kcal

Calories

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 11 ingredients. The key ingredients include: 9 tablespoons unsalted butter (1 stick plus 1 tbsp.), 1 small pumpkin, cut in half and deseeded, 1 yellow onion, peeled and halved, kosher salt and freshly cracked black pepper, and more.

Yes, Roasted Pumpkin Ravioli With Browned Sage 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.

Roasted Pumpkin Ravioli With Browned Sage Butter

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