Reviews (1)        Add Rating & Review     290 Ratings   5 star values:        50    4 star values:        75    3 star values:        102    2 star values:        47    1 star values:        16                Martha Stewart Member     Rating: Unrated       03/05/2013   This was wonderful--I actually made my own pasta out of a carrot dough and enjoyed it thoroughly Am looking forward to more recipes

Back to Pumpkin Ravioli with Sage Brown Butter All Reviews for Pumpkin Ravioli with Sage Brown Butter - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 1028_recipe.jpg

Ingredients Ingredient Checklist 1 3-pound sugar pumpkin, or butternut squash 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 2 tablespoons balsamic vinegar

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 1028_recipe.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

1028_recipe.jpg

1028_recipe.jpg

Ingredients

Ingredients

  • 1 3-pound sugar pumpkin, or butternut squash 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 2 tablespoons balsamic vinegar

Directions

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.

Reviews (1)

 Add Rating & Review     290 Ratings   5 star values:        50    4 star values:        75    3 star values:        102    2 star values:        47    1 star values:        16        

   Martha Stewart Member     Rating: Unrated       03/05/2013   This was wonderful--I actually made my own pasta out of a carrot dough and enjoyed it thoroughly Am looking forward to more recipes

Reviews (1)

Add Rating & Review     290 Ratings   5 star values:        50    4 star values:        75    3 star values:        102    2 star values:        47    1 star values:        16

Add Rating & Review

290 Ratings 5 star values: 50 4 star values: 75 3 star values: 102 2 star values: 47 1 star values: 16

290 Ratings 5 star values: 50 4 star values: 75 3 star values: 102 2 star values: 47 1 star values: 16

290 Ratings 5 star values: 50 4 star values: 75 3 star values: 102 2 star values: 47 1 star values: 16

  • 5 star values: 50 4 star values: 75 3 star values: 102 2 star values: 47 1 star values: 16

    Martha Stewart Member     Rating: Unrated       03/05/2013   This was wonderful--I actually made my own pasta out of a carrot dough and enjoyed it thoroughly Am looking forward to more recipes

    Martha Stewart Member

    Rating: Unrated 03/05/2013

This was wonderful–I actually made my own pasta out of a carrot dough and enjoyed it thoroughly Am looking forward to more recipes

Rating: Unrated

All Reviews for Pumpkin Ravioli with Sage Brown Butter

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin Ravioli with Sage Brown Butter

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest