PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
- When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
- Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
- Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
- In a large saute pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.
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Md Riyad Hasan
[email protected]This recipe is a perfect example of how simple ingredients can come together to create something truly special.
Kamya Ismael
[email protected]I've never had pumpkin ravioli before, but I'm so glad I tried this recipe. It's now one of my favorite dishes!
Parvis
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and turned out great!
Truitt Wilbur
[email protected]This recipe is a keeper! I've already made it twice, and it's been a hit both times.
Kershi Hade
[email protected]I added a bit of extra spice to the sauce, and it was perfect!
Shahid Nadeem
[email protected]These ravioli were so delicious and easy to make! I will definitely be making them again.
kamba boy (Brian)
[email protected]I love the combination of pumpkin and sage in this recipe. It's the perfect fall dish.
Md sumon Mdsumonmd082
[email protected]This was my first time making ravioli, and it turned out perfectly! The instructions were easy to follow, and the results were fantastic.
Nteni Rhoni
[email protected]I made this recipe for a party, and it was a huge success! Everyone loved the ravioli, and I even got a few requests for the recipe.
alvin David
[email protected]I'm not usually a fan of pumpkin, but this recipe changed my mind! The ravioli were delicious, and the sauce was to die for.
David Morrison
[email protected]This recipe was an absolute hit with my family! The ravioli were tender and flavorful, and the sauce was creamy and rich.
Malik Parvz
[email protected]This pumpkin ravioli recipe was amazing! The filling was smooth and flavorful, and the sage-brown butter sauce was the perfect complement. I loved the crispy texture of the ravioli, and the presentation was beautiful.