Pumpkin Mascarpone Ravioli With Sage Butter Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice seeded pumpkin in half and roast until soft in preheated 375 degree oven. Also can instead dice and boil pumpkin for 10-15 minutes. I prefer the roasting of the pumpkin for a richer flavor.
  • Make mound of flour on clean work surface then "hollow out" the center where you will add your eggs.
  • Add eggs (one at a time), oil and salt to flour "well" and mix flour into eggs gradually.
  • Once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. Add water if dough is too dry, flour is it is too wet.
  • Once pumpkin has completely cooled, use food proccessor to puree.
  • Add in nuts, nutmeg, mascarpone, salt and pepper, egg, and parmesan and pulse until well mixed.
  • Roll out thin even sheet of pasta dough onto well floured surface.
  • Drop filling by even spoonfuls onto one side of pasta dough. Remember to leave space between to close raviolis.
  • Brush water in between filling to seal edges.
  • Fold over other side of pasta sheet to form top layer.
  • Cut raviolis along seals with pizza cutter or ravioli cutter.
  • Drop into salted boiling water for 5-7 minutes.
  • Drain and pour out onto serving platter.
  • In saute pan melt butter using low heat.
  • When butter begins to look golden brown add sage and nutmeg, then warm for only 15-20 seconds.
  • Pour butter sauce over ravioli, and for some added crunch, crumble with amaretti cookies!
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