Pumpkin Ravioli with Sage Brown Butter

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Sugar Pie Pumpkins make this ravioli taste rich and sweet!


For the Pasta Dough:
3 cups '00' or all purpose flour
4 eggs
1 teaspoon salt
½ cup warm water

For the Filling:
1 3-pound sugar pumpkin or other squash
Olive oil
1 teaspoon shallots, chopped
Pinch of nutmeg
Salt and freshly ground pepper, to taste
½ cup grated pecorino cheese

For the Butter Sauce::
½ cup butter
8 whole fresh sage leaves
3 to 4 Italian parsley sprigs, chopped
¼ cup of pecorino or parmesan cheese


For the Dough:
Sift the flour into a bowl. Make a well in the center, add the eggs and salt. Add enough water to make the dough hold together. Knead for 5 to 10 minutes, until the dough is smooth and elastic. Wrap the dough in plastic wrap and chill in the refrigerator for 2 hours.

For the Filling:
Heat the oven to 375°F. Cut pumpkin in half lengthwise. Scoop out and discard seeds. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool and scoop out flesh. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor with cheese and nutmeg. Process until the mixture is smooth. Season with salt and pepper.

Preparing Ravioli
Roll out the dough on a floured surface until it is 1/8" thick. Cut even circles with an upside-down glass or cutter. Place a small mound of the filling in the middle of the ravioli. Brush one side with water, fold over, and press down with the tines of a fork to seal the ravioli. Let dry for about 30 minutes on a tray lined with parchment.
Bring a large pot of water to a boil; add 1 tsp salt. Add ravioli; cook until it just floats, about 3 to 4 minutes. Gently lift with slotted spoon or spatula and arrange on individual plates.
In a large sauté pan, melt the butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Spoon the sage butter over the plated pasta. Sprinkle with cheese and parsley. Serves: 4

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