Pumpkin Ravioli With Sage Butter Sauce

photo by Izy Hossack





- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
-
I have made this recipe before for my DH and I, and we just absolutely loved it. I did have to make homemade ravioli due to not being able to find them in stores. The filling was a little hard to work with, but it paid off in the end. I would definately recommend this recipe to others; specially for romanic occasions. Thanks for posting! :)
-
I am testing this recipe for Thanksgiving. Last year I attempted pumpkin gnocchi with sage sauce but they were too wet and needed much flour. Now I found a pumpkin rav maker at my farmer's market so I am hoping to have this for the holiday.<br/><br/>My results so far:<br/>-cut the butter to 5 tbsp<br/>-brown the butter<br/>-chiffonade the sage<br/>-I don't get the hazelnuts - I might try a bit of sauteed pine nuts in the butter<br/>-I will only use the cookies on the holiday, when everything is rich and sweet.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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