Pumpkin Ravioli with Brown Butter Sage Sauce

Fall must be right around the corner. You know how I know? Well it’s certainly not the 90 degree weather here in Florida. Thanks to Starbucks for rolling out the Pumpkin Spice Latte and to William Sonoma for releasing the Pumpkin Butter. Last but not least, thank you to my northern friends for sharing their cool breeze through the open window stories with me. I’m trying, in vein I believe, to channel a bit of fall here at the beach with this recipe. It’s rich and indulgent no doubt . I have also provided two different sauces that are equally as decadent but if you’re not about floating your pasta in melted butter, I’ve also added an alternative cream sauce. These recipes are all adapted from about a handful of other recipes as my dishes usually are. Martha Stewart has a wonderful ravioli recipe and Epicurious has the cream-sage sauce.

Ingredients

Ravioli

• ½ medium onion (finely chopped)

• 1tbs butter

• 1tbs Olive Oil

• 1 can pureed pumpkin

• 1 Cup Ricotta Cheese

• 1 egg

• ¼ tsp fresh grated nutmeg

• ½ tsp salt more to taste

• 1 tbs balsamic vinegar

• Wonton wrappers + egg for glue



Brown Butter Sage Sauce



• 4 tbs butter

• 2 tbs fresh chopped sage

• 2 tbs balsamic vinegar



Cream Sage Sauce- Epicurious.com



• 1/2 tablespoons butter

• 1/4 cup chopped pecans

• 1/3 cup finely chopped shallots

• 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves

• 3/4 cup dry white wine

• 2/3 cup whipping cream



Instructions

Melt butter and olive oil in small skillet, add onion. Take the time to caramelize these onions for sweetness and texture in the ravioli filling. You can add a pinch of sugar to help the carmalization along. This can take 15-20 min. When the chopped onions have become brown, sweet and tender, remove them from the pan and let slightly cool.Meanwhile, in large bowl, mix the rest of the ravioli ingredients including the onions. Before adding the egg, give the mixture a taste to check for seasoning. Add salt and pepper to taste.

Prepare your wonton wrappers by laying them out on a jelly roll pan or cookie sheet. You can use two wrappers per ravioli by stacking one on top of the other or you can fold one sheet over into a triangle as I have done. Add about ½ tsp-1tsp ravioli filling to each wrapper. Do not overfill. Dip a small pastry brush or your finger into beat egg and paint onto two sides of the wrapper. Fold the wrapper over the filling and pinch together to ensure a tight seal. If you prefer a square ravioli, you’ll have to brush egg on every side of the bottom sheet of wrapper.

While boiling water for the ravioli, begin the brown butter sage sauce. In a large sauté pan, melt 4 tbs. butter. Add fresh sage. Cook until butter browns. Remove from heat and stir in 2 tbs balsamic vinegar.

When water has come to a boil, carefully drop in ravioli. These will only need to boil for about 1-2 min or until they float. Add cooked ravioli into the butter sauce and flip the ravioli to coat. Plate and enjoy!!!



Alternate sauce- Cream sage sauce

I do prefer this sauce, as I do with anything with heavy cream and wine. I happened to not have any cream on hand this night so I went with the other one.

Melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.

Add ravioli to sauce; toss. Season with salt and pepper.