Nothing tastes more like Autumn than a delicious bowl of homemade pumpkin ravioli in sage brown butter sauce, especially when garnished with toasted pecans and a dusting of amaretti cookie for a tiny touch of sweetness.
For the filling:
- 1 ½ cups pumpkin puree (not pumpkin pie mix)
- ⅔ cup parmesan cheese
- 2 tablespoons lemon juice (juice from 1 lemon)
- ½ teaspoon salt
- 1 teaspoon white pepper
For the ravioli:
- 4 fresh lasagna pasta sheets
- Flour for dusting the pasta
- 2 large eggs, beaten
- Kosher salt
- 2 tablespoons olive oil
For the sauce:
- 2 sticks butter, room temperature
- 10 large sage leaves
- ¼ teaspoon nutmeg
For the garnish:
- Butter cooked sage leaves, julienned
- ½ cup toasted pecans, roughly chopped
- Hot sauce (optional)
- 2 amaretti cookies, grated into fine crumbs (optional)
In a medium bowl, combine the pumpkin puree, parmesan cheese, lemon juice, salt, and white pepper. Stir until well combined. Set aside.
Place the lasagna sheets on a flat surface that has been lightly dusted with flour.
Use a ravioli stamp to cut out 32 squares.
Arrange 16 squares in two rows.
Place approximately 1 rounded tablespoon of the filling in the center of each square.
Beat the eggs in a small bowl.
Use a pastry brush to lightly around the outside of the filling with the beaten egg.
Carefully place another square on top of each filling. Gently stretch the square to make the edges meet the bottom square. Press the squares together around the filling, removing any air pockets from the ravioli. Be sure to squeeze the edges together to tightly seal the ravioli. Set aside.
Bring a large pot of salted water to a full rolling boil. Pour in the olive oil.
Meanwhile, make the sauce.
In a large skillet over medium heat, melt the butter.
When the butter is completely melted, reduce the heat to low and let it begin to turn a light golden brown.
Add the sage leaves and nutmeg. Cook for 2 minutes, stirring often so that the butter doesn’t get too brown. Remove the pan from the heat and set aside.
Use a slotted spoon to remove the sage leaves and place them on a paper towel. When cool enough to handle, chop the leaves lightly.
Reduce the heat below the large pot of boiling water to medium-low.
Add the ravioli, one at a time, to the boiling water. Don’t crowd the pan. Work in batches, if necessary.
Cook the ravioli, swirling the water with a spoon, for 4 to 5 minutes or until just tender and begin to float, slightly.
Use a wire spider to carefully remove the ravioli from the water, allowing excess water to drip off.
Place 4 ravioli in each serving bowl.
Drizzle each bowl with browned butter. Sprinkle with chopped sage leaves, toasted pecans, and dust with grated amaretti cookie crumbs.
Top with a few drops of hot sauce for tang and color.
Enjoy while hot.
- Category: Main Dish - Pasta
- Method: Boil
- Cuisine: Italian
Keywords: pumpkin ravioli in sage browned butter sauce, comfort food, ravioli recipe, sage brown butter sauce, pumpkin recipes, Fall flavors, Italian recipes