Pumpkin Ravioli with Sage Brown Butter Sauce
By Shash
Changes I would make:
1. Use less pumpkin in each ravioli
2. Use one wonton wrapper, folded in half, instead of two placed on top of each other
3. Cook pasta a little less so it can hold up to...
4. ...being sauteed in the sauce instead of pouring the sauce over
5. Serve with a crunchy savory garnish, maybe crisped prosciutto?
6. LESS BUTTER!
- 4
Ingredients
- for the sage brown butter sauce:
- 1 cup pumpkin or squash puree
- 1 cup ricotta cheese (use fresh if you've got it, otherwise drain the storebought cheese in cheesecloth for an hour)
- 1 Tbsp butter
- 2 tsp basalmic vinegar
- 1 Tbsp dark molasses
- 1 Tbsp grated Parmesan cheese
- .25 tsp freshly grated nutmeg
- sea salt
- freshly ground pepper
- wonton wrappers
- 4 Tbsp butter
- 6 diced sage leaves
- 4 large whole sage leaves, for garnish
Preparation
Step 1
Preheat oven to 375 degrees. Spread squash puree on a baking sheet and place in oven to dry, 10-15 minutes. You want your puree to be at a mashed-potato consistency. Scrape into a large mixing bowl.
Lay out your wonton wrappers--I use wonton wrappers because I don't make pasta. If you make pasta, knock yourself out. Put a small mound (abut half a Tbsp.) of the chilled pumpkin filling in the center of a wonton. Using a small pastry brush, moisten all of the edges with a little cold water. Fold the wonton in half, firmly pressing the seam, forming either a triangle or a rectangle. Repeat until you run out of wrappers or filling. You can freeze these uncooked raviolis, in a single layer, for 1 month. Cook the raviolis in gently boiling water for 2 minutes.
While the raviolis are cooking, melt the remaining butter with the sage and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, pretty garnish). Continue to swirl the butter sauce until it turns a rich chestnut brown.
Now, you can either spoon the sacue over your raviolis in their serving bowls, or you can toss the ravioli in the butter before serving. Either way, serve with grated Parmesan cheese, a couple of fried sage leaves and a nice green salad. Enjoy!