Pumpkin Ravioli with Sage and Toasted Hazelnuts

Tuscan Pumpkin Ravioli with Sage

Pumpkin Ravioli with Sage and Toasted Hazelnuts
Pumpkin Ravioli with Sage and Toasted Hazelnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    Cup Hazelnuts (walnuts also work), toasted

  • 2

    Tbs vegetable oil

  • 1

    lb fresh pumpkin ravioli's (I make real deal homemade pasta/pumpkin)

  • 1/2

    Cup unsalted butter

  • 6

    fresh sage leaves, torn into pieces

  • Large pinch of freshly grated nutmeg

  • 1/2

    cup Pecorino or Parmesan cheese

  • 2

    Amaretti cookies

Directions

Preheat oven to 350 degrees. place nuts on baking sheet and toast, moving around occasionally until nuts are fragrant and lightly browned, about 7 minutes. Let cool, then rub hazelnuts between fingers and palms removing skin. Put nuts in food processor and pulse until coarsely chopped. Set aside. Bring large pot of salted water to boil. Add vegetable oil, then ravioli and cook until pasta is tender (floats to the top). Usually about 4 minutes. Using slotted spoon transfer ravioli to large platter and tent with foil to keep warm. In small heavy skillet melt butter over medium heat until it starts to brown, about 3 minutes. Add sage leaves and fry until they are crisp and fragrant, about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts and cheese. Grate Amaretti cookies over top and serve immediately.

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