Easy Pumpkin Ravioli with Sage Brown Butter Sauce

October 19, 2008. Seven years ago, I was walking down the aisle, ready to say “I do” to my husband. It was truly a great day that I will never forget. Our decorations were all Fall themed and it was so beautiful.

Collages

We spent a year planning the wedding. My mom and I pretty much did the planning, and my husband was all too happy to defer to us. The only thing he really cared about being part of, the only thing that was really looking forward to, was the food tasting. Unfortunately, something came up and he couldn’t even go. My maid of honor Jessica came with me and the caterer put together a box of leftovers to take home, but that wasn’t the same. The food was really good though!

One of the items we chose was a ravioli in a sage brown butter sauce. It was really delicious. In honor of our 7 year anniversary, I made my own version of this ravioli. The dish at our wedding did not have pumpkin, but I couldn’t resist adding it.

Happy Anniversary to husband. We’ve built a great life together. Here’s to the next 60 years of this crazy, chaotic, beautiful life.

1/2 can pumpkin
4oz mascarpone cheese
1 tsp cinnamon
1 tsp nutmeg
Pinch of salt
1 tbls shredded Parmesan cheese
Wonton wrappers (make sure you get the wonton, not the egg roll)
Unsalted butter
1 tbls fresh sage

Spoon about 1/2 can of pumpkin in a medium bowl. Make sure this isn’t pumpkin pie filling; just regular canned pumpkin.

Next, add the mascarpone cheese. You can also use cream cheese if you want.

Next, add the cinnamon, nutmeg, and salt. I used my hand mixer to blend it together because it was much easier with the mascarpone. Plus, I really like the whipped texture it gives the filling. You can use a stand mixer or just stir it by hand if you want. Just mix it well

Stir in a little bit of shredded parmesan cheese. Just about a tablespoon will be fine since you don’t want it to overpower the other flavors. Give the filling a taste test to see if you want to add more nutmeg or cinnamon or salt. We aren’t going for pumpkin pie here, so we don’t want it too sweet.

Now, get out your wonton wrappers. Side Note: It isn’t hard to make your own pasta dough–I’ve done it a few times–but it is hard to get it as thin as you need with out a pasta maker or attachment for your mixer. I don’t have one so the easy substitution is wonton wrappers! They are the perfect stand in.

OK, back to the ravioli: Add about a tablespoon of filling to the middle. Don’t overfill it because then it will get all messed up when you boil it later. Dip your finger in water and rub along all sides.

Add a second wonton wrapper to the top and firmly seal the edges. I forgot to take a picture of the next step, but add the ravioli to boiling water to cook. Only add a few at a time. They don’t take long to cook at all, so don’t walk away. Add the ravioli and when they float to the top, they are done. Remove them right away so they don’t get mushy. It takes approximately 2 whole minutes. Alternately, you could line them in a single layer on a greased baking sheet and bake them in the oven at 375 for 10-12 minutes. I’ve never done it this way, but you can do it.

For the sauce, finely chop fresh sage. The easiest way is stack the leaves and roll them up. Cut thin slices (chiffonade), then roughly chop into small pieces. It turned out to be about 1 tablespoon. You can used dried if you want, but use about half the amount.

Add butter to a pan and let melt. Add the sage to the butter. I made 6 ravioli and used half a stick of butter. It was more than enough sauce.

Let the butter cook, stirring gently, over medium heat until it starts to brown a bit. There is a fine line between browned butter and burnt butter, so watch it and take it off as soon as it starts to turn brown. Maybe there’s a better “chef-y” way to do this, but as I am not a trained chef, this is what works for me.

Put your ravioli on a plate and top with the browned butter sage sauce and a little more parmesan. Enjoy the autumn yumminess!

This recipe makes about 20 ravioli and unless you are serving a large crowd, that is a lot of ravioli. Good thing is, you can freeze what you don’t use! Make sure you store them in a flat layer with a paper towel or something separating the layers. This way when you go to make them next time, they won’t freeze/stick together and rip apart when you try to separate them.

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One thought on “Easy Pumpkin Ravioli with Sage Brown Butter Sauce

  1. Pingback: Pumpkin Penne with Pancetta  | Food on the Table

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