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Pumpkin Ravioli

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Pumpkin Ravioli with Sage Brown Butter and Balsamic Reduction Sauce

Serves: 6


1 3-pound sugar pumpkin

4 teaspoons extra-virgin olive oil

2 teaspoons light-brown sugar

1 large egg

1/4 cup Locatelli cheese

3 large or 6 small amaretti cookies, crushed

2 tablespoons ricotta cheese

1 teaspoon shallots, chopped

Pinch of nutmeg

Coarse salt and freshly ground pepper

1 1/2 pounds store-bought fresh pasta sheets

1 tablespoon semolina flour

1/2 cup (1 stick) unsalted butter

1 tablespoon freshly chopped sage leaves

1 cup plus 2 tablespoons balsamic vinegar

4 tbsp. butter

Method of Preparation:

1. Roast pumpkin at 400 degrees for about an hour

2. Place flesh of pumpkin 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.

3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches.

4. Brush water around filling. Place another sheet on top, pressing around filling to seal.

5. Using a pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling.

6. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.

7. Bring a large pot of salted water to a boil. Add ravioli and cook until it just floats, 3 to 4 minutes.

8. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute.

9. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.

10. For reduction sauce, place 1 cup of balsamic in a pan and reduce down halfway add 4 tbsp. of butter 1 at a time and serve over raviolis.

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