Pumpkin Ravioli with Sage-Brown Butter Sauce

"Autumn is my favorite season! The tastes, the colors, the smells coming from the kitchen when making something that is comforting, warm, and delicious. And nothing says fall better than pasta, pumpkin, and butter… feels like you’ve eaten a big, warm hug!”

Ingredients:

RAVIOLI FILLING:

1 tablespoon unsalted butter

1 medium shallot, diced

2 cups pumpkin puree

1/2 cup ricotta cheese

1/2 cup Parmesan cheese

1/2 teaspoon kosher salt

1/4 teaspoon dried sage

Freshly grated nutmeg to taste

A pinch of cayenne pepper (I like a little kick, so I use 1/8 tsp.)

How to Make It:

FOR THE HOMEMADE PASTA

FOR THE PUMPKIN RAVIOLI FILLING:

  1. In a small saucepan set over low heat, cook the shallots in butter until translucent. 

  2. Transfer to a medium bowl and combine with the remaining filling ingredients. 

FOR THE SAGE-BROWN BUTTER SAUCE

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Ingredients:
8 ounces butter, unsalted

18 fresh sage leaves

1/2 cup chicken broth, (you can substitute vegetable broth)
Salt and pepper, to taste

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  1. In a large skillet, over low to medium heat, melt butter until butter starts to foam, 2 to 4 minutes.

  2. Add sage and fry until crispy. Remove from pan and set aside. 

  3. Continue browning butter till golden and then add chicken broth. 

  4. Reduce heat. Simmer until slightly thickened, 3 to 5 minutes. Season with salt and pepper.

  5. Place cooked pumpkin ravioli into the skillet and gently stir to cover ravioli in sage brown butter sauce.

  6. Place on serving platter and garnish with crispy sage and Parmesan cheese. 

Pasta DishesRaelee CortinaComment