Best Pumpkin Mascarpone Ravioli With Sage Butter Sauce Recipes

Pumpkin Ravioli With Butter Sage Sauce image

Provided by Poison_Ivy

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

8 ounces fresh pumpkin ravioli
1/3 cup butter
12 fresh sage leaves
1/4 teaspoon nutmeg
1/4 cup walnuts or 1/4 cup pecans
1 tablespoon olive oil

Steps:

cook the ravioli in salted boiling water.
While the ravioli will be ready in 5 mins, melt the butter on low heat.
When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
Drain the ravioli.
Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.

Nutrition Facts : Calories 438.2, Fat 47.8, SaturatedFat 21.2, Cholesterol 81.3, Sodium 270, Carbohydrate 3, Fiber 1.7, Sugar 0.8, Protein 2.9

Pumpkin Ravioli With Sage Butter Sauce image

Provided by Kozmic Blues

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh pumpkin ravioli
1/2 cup unsalted butter
6 fresh sage leaves or 3/4 teaspoon ground sage
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesan cheese, grated
2 amaretti cookies
1/2 cup hazelnuts, toasted and coarsely chopped (optional)

Steps:

Bring a large pot of salted water to a boil.
Add fresh ravioli and cook for about 4 minutes or until the float to the top.
Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
Cover with foil to keep warm while you prepare the sauce.
In a small saute pan, melt the stick of butter over low heat.
When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
Remove butter sauce from the heat and grate in the nutmeg.
Pour butter sauce over the ravioli.
Sprinkle with grated cheese and toasted hazel nuts (if using).
Grate the amaretti cookies over the dish and serve immediately.