Pumpkin Ravioli With Browned Butter Sage Sauce

Pumpkin Ravioli With Browned Butter Sage Sauce is a Mediterranean recipe that serves 4. One serving contains 813 calories, 34g of protein, and 40g of fat. For $2.32 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe from Foodista has 5 fans. Not a lot of people really liked this main course. A mixture of pumpkin puree, cream, flour to make a dough, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 76%. Similar recipes include Chestnut Ravioli with Sage Browned Butter, Chestnut Ravioli with Sage Browned Butter, and Sage & Browned Butter Ravioli.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Dough

1/2 cup sour cream

1 egg

2 cups + flour to make a dough

Splash of milk

1 cup pumpkin puree

1/2 cup grated Parmesan cheese

1 egg yolk

1 teaspoon rubbed sage

1 teaspoon salt

1 teaspoon pepper

Water

Parmesan cheese for topping, if you wish

Sauce

1/2 stick butter

Equipment:

bowl

frying pan

Cooking instruction summary:

Make dough by mixing egg & sour cream in a bowl, mix in flour until a shaggy rough dough forms, then add splash of milk to make it come together. Begin mixing & kneading with your hands on a counter top, adding flour until the dough is no longer overly sticky and can be rolled out without tearing or breaking. Mix all ingredients of the filling together. Roll out dough to a long thin rectangle. Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row. Wet the dough with the water around each scoop of filling. Take the opposite side of the rectangular dough and fold it over on top of the scoops, then removing as much air from each ravioli as possible, cut into squares or rounds, ensuring each ravioli is sealed thoroughly. Repeat with the rest of the ravioli. Cook ravioli in small batches in boiling water for 3 minutes, flip over and boil for another 3 minutes. Meanwhile, heat a skillet over medium low heat and add butter. Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color. Add sage and stir. Add boiled ravioli and cook for a few minutes per side. Serve, topping with a drizzle of the browned butter sauce over top and enjoy!

 

Step by step:


1. Make dough by mixing egg & sour cream in a bowl, mix in flour until a shaggy rough dough forms, then add splash of milk to make it come together.

2. Begin mixing & kneading with your hands on a counter top, adding flour until the dough is no longer overly sticky and can be rolled out without tearing or breaking.

3. Mix all ingredients of the filling together.

4. Roll out dough to a long thin rectangle.

5. Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row.

6. Wet the dough with the water around each scoop of filling.

7. Take the opposite side of the rectangular dough and fold it over on top of the scoops, then removing as much air from each ravioli as possible, cut into squares or rounds, ensuring each ravioli is sealed thoroughly.

8. Repeat with the rest of the ravioli.

9. Cook ravioli in small batches in boiling water for 3 minutes, flip over and boil for another 3 minutes.

10. Meanwhile, heat a skillet over medium low heat and add butter.

11. Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color.

12. Add sage and stir.

13. Add boiled ravioli and cook for a few minutes per side.

14. Serve, topping with a drizzle of the browned butter sauce over top and enjoy!


Nutrition Information:

Quickview
812 Calories
33g Protein
40g Total Fat
78g Carbs
24% Health Score
Limit These
Calories
812k
41%

Fat
40g
62%

  Saturated Fat
22g
143%

Carbohydrates
78g
26%

  Sugar
15g
17%

Cholesterol
197mg
66%

Sodium
1610mg
70%

Get Enough Of These
Protein
33g
68%

Vitamin A
10930IU
219%

Calcium
847mg
85%

Phosphorus
702mg
70%

Selenium
48µg
70%

Vitamin B2
1mg
60%

Vitamin B1
0.78mg
52%

Folate
155µg
39%

Manganese
0.71mg
35%

Vitamin B12
2µg
35%

Iron
5mg
28%

Vitamin B3
5mg
25%

Zinc
3mg
23%

Vitamin D
3µg
22%

Magnesium
85mg
21%

Vitamin B5
2mg
21%

Potassium
690mg
20%

Fiber
3g
16%

Vitamin B6
0.3mg
15%

Vitamin K
14µg
14%

Copper
0.25mg
13%

Vitamin E
1mg
11%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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