Pumpkin Ravioli With Browned Butter, Sage andWalnuts
Easy pumpkin ravioli filled with ricotta and parmesan in a browned butter and sage sauce. Serves 4 as an entree, or 6 as an appetizer or starter. This recipe makes about 24 ravioli, using a 14 ounce package of won ton wrappers.
Servings: 6 people
Calories: 452kcal
Ingredients
- 1/2 cup pumpkin canned or cooked, drained if necessary.
- 1/2 cup ricotta cheese
- 1/4 cup parmesan or Romano cheese finely grated
- 1 egg
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 1 package won ton wrappers (round or square)
- 8 Tablespoons unsalted butter
- 1 teaspoon fresh lemon juice
- 10-12 fresh sage leaves
- 1/4 cup walnuts chopped and toasted (optional)
- Additional grated parmesan cheese
Instructions
- In the bowl of a food processor, combine first 8 ingredients, pumpkin through nutmeg, and pulse 4 or 5 times, scrapping down sides until blended.
- Using 2 won ton wrappers, place one scant tablespoon of pumpkin mixture in the center of one, brush the edges with water and place second wrapper on top, pressing all around to seal. Place ravioli on a cookie sheet. Cover with a slightly damp tea towel to prevent drying out.
- In a large skillet, melt butter over over medium heat. Add sage leaves. Butter will become fragrant and begin to turn golden brown. Watch it carefully, as it can quickly burn. When it begins to darken, remove pan from the heat and stir in lemon juice to stop butter from cooking.
- Bring a large pot of salted water to a boil, reduce to a simmer and carefully drop ravioli, 3 to 4 at a time in. Ravioli cook quickly since the "pasta" is fresh, and will turn opaque when done, about 3 minutes.
- Remove ravioli from water with a slotted spoon and place on a serving platter, cover with foil until all ravioli are cooked. Top with warm browned butter and walnuts if desired. Serve with additional grated parmesan cheese.
Notes
You can use either round or square wonton wrappers.
Keep wrapper moist, by covering with a lightly dampened tea towel.
Wontons can be made ahead of time. Cover with plastic wrap and keep chilled until ready to boil.
Avoid crowding the wontons when cooking.
Nutrition
Serving: 1person | Calories: 452kcal | Carbohydrates: 46g | Protein: 13g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 716mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1467IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg