Pumpkin Ravioli with Brown Butter and Sage
It is finally fall, the trees are beginning to change colors, and it is pumpkin season.
Traditionally, we think of pumpkin pie as the air begins to cool. Why not try something new this fall? Pumpkin Ravioli with Brown Butter and Sage.
In Italy, ravioli are stuffed with all kinds of delicious fillings, including pumpkin. This easy recipe takes all the wonderful flavors of fall and puts them into a beautiful little ravioli your family will love. It is so easy the children can help!
Here is what you need:
A pan of softly boiling water, seasoned with 1 TSP salt
A large saute' pan
small bowl with water.
16 Wonton wrappers- No, we are not going to make the pasta from scratch, we are going to take advantage of this great shortcut.
1/2 to 1 cup pumpkin puree (not the pumpkin pie filling, strictly puree)
1 8 oz. Container ricotta cheese
4-5 grates of fresh nutmeg
1/4 tsp. pepper
1 stick of butter
8 sage leaves.
1/4 cup parmesan cheese
Begin by mixing 1/2 cup pumpkin puree with 1 cup of ricotta cheese. Add salt and pepper and nutmeg. The mixture should be stiff enough to stay in the shape of a ball when you scoop it out with a teaspoon. If mixture seems too thick add 1 tablespoon of pumpkin puree until it thins out, but will still hold together.
Remove 1 wonton wrapper, place 1 teaspoon of puree mixture into center of wrapper. Dip finger in water and rub around edges of wrapper, fold over and seal.
Repeat with the rest of the wrappers.
Gently slide the completed ravioli into the softly boiling water and wait for them to float to top.
While you are waiting for ravioli to float, over medium to medium high heat, saute' butter in pan until brown. You are looking for the butter solids to separate and smell nutty and turn brown.
Remove the ravioli with slotted spoon and slide the ravioli into the brown butter, add the sage leaves and saute for 1-2 minutes.
Remove from pan, sprinkle with parmesan cheese and serve.