Pumpkin Ravioli in a Sage Brown Butter Sauce
"A seasonal delight: pumpkin ravioli!"
Although I promised myself I wouldn’t buy any more cookware or equipment to clutter my house I finally broke down and purchased a pasta attachment for my KitchenAid. I admit it took me 4 months to pull that thing out of the box and use it but the results were outstanding and well worth the effort!
The pasta making itself was very relaxing in a zen-like way. You start with basic ingredients (flour, eggs, water and salt) which, when mixed, don’t feel like much. In fact we commented how the blob seemed tough and inflexible to which I let out a sigh because I realized we might have to head to the refrigerated section of the store after all.
Twenty minutes later the dough had relaxed and we were ready to roll (literally). The finished pasta sheets turned into two types of ravioli: pumpkin parmesan and ricotta spinach. Bathed in a brown butter sauce (pumpkin) and homemade marinara (ricotta) we marveled at the finished product, clinked wine glasses and then dug our way down to the bottom of the bowls.
Sage Brown Butter Sauce*
- ½ stick butter
- Salt and pepper, to taste
- Sage leaves (about 15-20)
Place butter in a saucepan, turn heat to medium low. Add the salt, pepper and sage leaves. Cook, shaking the pan every now and then, until the butter melts and turns from yellow to pale brown, about 5 minutes. Use immediately. Pumpkin Parmesan Filling*
- 2 cups squash
- 2 eggs
- ½ teaspoon nutmeg
- Salt and pepper to taste
- ½ cup grated parmesan
- 1 teaspoon sugar
Combine all ingredients. Spoon filling onto flat pasta sheets and cut.
"Ricotta and spinach ravioli"