PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER
Steps:
- Preheat oven to 375°. On a work surface, cut pumpkins 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. 2. When cool enough to handle, scoop out flesh with a spoon. 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, ricotta, honey, 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. 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. 4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes. 5. In a large sauté 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
