Created by: Amy Christie, this heart of mine
Pumpkin Ravioli with Brown Butter Sage Cream Sauce and Parmesan has sweet hints of pumpkin and fragrant sage in the glory that is browned butter, with a bit of cream. It’s almost too good to believe.
- 2½ cups flour
- 2 egg
- ¼ cup hot water
- ¼ tsp. salt
- 1 cup pumpkin puree
- ⅛ tsp. nutmeg
- ¼ tsp. salt
- ⅛ tsp. fresh ground pepper
- 12 Tbsp. butter
- 1 tsp. salt
- 2 tsp. fresh sage, finely chopped
- 4 Tbsp. heavy cream
- 1 cup Parmesan, finely shredded
- To make the pasta dough, make a mound of the flour on your work surface then make a well in the center.
- Crack the eggs in the center of the well and beat with a fork.
- Gradually mix the eggs into the flour, eventually incorporating all the flour.
- Knead the dough, adding additional flour to the work surface as needed, until firm and smooth. The dough should not stick to your hands, only itself.
- Make the dough into a ball, wrap with plastic wrap and then let it sit at room temperature for 30 minutes to 1 hour.
- For the pumpkin filling, drain excess liquid from pumpkin puree using a mesh strainer or paper towel.
- Combine the strained pumpkin puree with the nutmeg, salt and ground pepper.
- To make the ravioli, divide the dough into fourths. Working with one quarter at a time, roll the dough into thin sheet, about 6” wide by 18” long. This piece will make 6 ravioli. If using a pasta machine, use the 4th or 5th setting.
- Lay out the thin sheet on a heavily floured counter.
- Place 6 evenly spaced scoops of pumpkin puree, 2 teaspoons each, on one half of the dough.
- Use your fingers to dab water along all the edges.
- Fold the other half of the dough over on top of the pumpkin scoops, gently pressing the edges to seal.
- Use a knife or pizza cutter to cut the pasta sheet into individual ravioli.
- Place the complete ravioli on a parchment-lined baking sheet and continue with the remaining dough.
- Melt the butter in a small saucepan over medium heat. Add in the salt and fresh sage.
- Leave over the heat, stirring often, until the butter begins to brown, about 5 minutes.
- Remove from heat and add in the heavy cream. Stir in the Parmesan and then toss over pasta.
- Boil the ravioli for 3-5 minutes or until they float. Carefully remove them from the water and top with brown butter cream sauce.