Pumpkin Ravioli with Sage-Brown Butter Sauce
Description
Pumpkin ravioli is a decadent dish that pairs well with aromatic sage-brown butter sauce. Make the filling ahead and refrigerate it until ready to use.
Ingredients
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3 cups all-purpose flour
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4 large eggs
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2 teaspoons salt
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1 tablespoon water
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1 small pumpkin
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1 tablespoon olive oil
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1/4 cup diced onion
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2 tablespoons finely chopped fresh sage
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1 tablespoon heavy cream
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1 large egg
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salt and ground black pepper to taste
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1/2 cup salted butter
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2 tablespoons finely chopped fresh sage
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salt and ground black pepper to taste
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1/4 cup shredded Parmesan cheese
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2
For the pasta, combine flour, eggs, and salt in the bowl of a food processor. Pulse until dough holds together. Transfer to a clean work surface and knead until smooth and elastic, about 10 minutes. If dough feels too dry, add water a little at a time and continue kneading. Wrap dough in plastic and refrigerate for at least 30 minutes.
3
For the filling, slice pumpkin into 8 pieces. Discard seeds. Transfer to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
4
Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
5
Heat oil in a small skillet over medium heat. Add onion and sage. Cook, stirring until onion is soft and translucent, about 5 minutes. Remove from heat.
6
Scoop pumpkin flesh from skin and transfer to a stand mixer fitted with the paddle attachment. Add onion mixture and cream. Beat until well combined. Add egg, salt, and pepper to taste. Beat until well combined. Set aside.
7
Assemble the ravioli by lightly flouring a work surface. Remove dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller according to manufacturer's instructions until it reaches the desired thickness; you should have 8 long sheets of pasta. Lightly dust each sheet with flour.
8
Place one sheet of pasta on a work surface. Drop tablespoonfuls of filling evenly down the length of sheet leaving enough room to seal dough around filling. Lay a second sheet of pasta on top. Use your fingers to press down and seal pasta around filling. Cut ravioli with a pasta cutter or round glass. Repeat with remaining sheets of pasta and filling.
9
Bring a large pot of lightly salted water to a boil. Cook ravioli in batches until tender yet firm to the bite, 3 to 5 minutes per batch.
10
Meanwhile, to make sauce, heat butter and sage in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is light brown and fragrant, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper to taste. Add cooked ravioli to sauce and sprinkle with Parmesan cheese.