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:
covered percent of daily need
