Pumpkin Ravioli with Sage-Brown Butter Sauce recipe
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Ingredients
- 3 cups all-purpose flour 3 tablespoons all-purpose flour 4 large eggs 2 teaspoons salt 1 tablespoon water 1 small pumpkin 1 tablespoon olive oil ¼ cup diced onion 2 tablespoons finely chopped fresh sage 1 tablespoon heavy cream 1 large egg salt and ground black pepper to taste ½ cup salted butter 2 tablespoons finely chopped fresh sage salt and ground black pepper to taste ¼ cup shredded Parmesan cheese
Nutrition Info
- 373.6 caloriescarbohydrate: 41.8 gcholesterol: 151.1 mgfat: 18.3 gfiber: 1.6 gprotein: 10.7 gsaturatedFat: 9.5 gservingSize: -sodium: 751.7 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Ravioli with Sage-Brown Butter Sauce
Directions
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Combine flour, eggs, and salt in the bowl of a food processor, pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage, cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream, beat for a bit until mixture cools down. Mix in egg, salt, and pepper, set filling aside.
Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.