Pumpkin Ravioli with Sage Brown Butter Sauce

pumpkin ravioli with sage brown butter sauce

I like to cook with real pumpkin when it’s in season. About once every year I get my hands on a pumpkin, and after roasting the seeds, I cook with the flesh. Usually I make chocolate-chip pumpkin bread. This year, I decided to try a recipe I saw a lot of online: pumpkin ravioli with sage brown butter sauce.

Does anyone serve dairy for Thanksgiving? Instead of (or in addition to) a traditional pumpkin pie, this would be a great seasonal recipe for anyone whose menu wasn’t filled with turkey and meat. Try this for a vegetarian (or your unkosher) Thanksgiving feast!

After pureeing and flavoring the pumpkin for the inside of the ravioli, I made my own dough to wrap it in, and rolled it out by hand. I only got about as far as 20 raviolis before I broke my rolling pin. I suggest using a pasta maker or the pasta Kitchenaid attachment. I have neither, so I went out and bought some wonton wrappers the next day (for less than $3) to form the rest of my raviolis, which I threw into the freezer to save for another day.

For the filling:

  • About 2 cups of pumpkin
  • 4 tablespoons of butter
  • Salt and pepper, to taste
  1. Cook the pumpkin in a large skillet over medium heat, breaking up the pieces as much as possible
  2. Melt the butter with the pumpkin
  3. Season with salt and pepper
  4. Put the mixture into a food processor and puree.

I used Giada’s recipe for fresh pasta dough:

  • 3 cups all-purpose flour
  • 4 eggs
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil
  1. Place the flour in a food processor.
  2. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine.
  3. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice.
  4. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
  5. Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth.
  6. Cover with plastic wrap and let rest for 30 minutes.
  7. Shape the pasta. Make sure you roll the dough out really really really thin!

homemade dough

Now it’s time to assemble your ravioli. Place a teaspoon of the pumpkin filling into the middle of your dough. Brush the edge of the dough with some egg wash and fold, making sure there are no holes for the pumpkin to leak out of while cooking.

roll

Boil the formed raviolis for about 3 minutes, or until they float to the top. Set aside while you make the sauce:

  • 1 stick of butter
  • About 10 leaves of fresh sage
  • Pinch of cinnamon and/or nutmeg
  • Salt and pepper, to taste
  1. Brown the butter in a large saucepan. Be patient, it will take about 20-25 minutes.
  2. Add the sage leaves to the butter, and cook for another minute, making sure the butter doesn’t burn.
  3. Turn off the fire and season the sauce.
  4. Pour the sauce over the ravioli and serve immediately.

waiting for sauce

Above are all half-moon shaped homemade raviolis. Stay tuned for when I cook my semi-store bought rectangular ones. What kind of sauce should I make with them?

The Kosher Foodies wish you and your family a very happy Thanksgiving! What are you thankful for this year? Aside from good food?

  • Abe

    this recipe looks GREAT!! if only you knew how much pumpkin I eat per day…. I have made pumpkin ravioli before, but I am pretty sure yours is better, I’ve got NO BUTTER!!DAmnit