Sunday, October 27, 2013

Pumpkin Ravioli...with Sage Browned Butter Sauce

I know that this blog is ALL about “no pressure” cooking.  However, every now and then on the weekends, I will try and create a dish that has more steps, more ingredients, and is a little more tedious than usual.  After all, not all cooking or baking is easy.  This recipe does take about 2 hours with almost an hour of cooking the pumpkin and another hour for prepping the ravioli.  Therefore, if you’re feeling like you have some time to kill, this may be the recipe for you.

Now, I WILL say that I took a little pressure off of making this recipe by using wonton wrappers for the ravioli pasta.  You’ll find a lot of ravioli recipes that call for wonton wrappers as a substitution because it’s quick, you can’t find fresh ravioli pasta sheets in stores (at least, that I have seen), and sometimes you just don’t want pre-packaged ravioli for dinner.  I’m not going to act like the wonton wrappers are exactly like the ravioli you’re used to, but it’s a good option when you want homemade ravioli.  The other option, of course, would be to make the homemade pasta yourself.  That process is a little too involved for this “no pressure cooker” but I encourage any of you to take on the task if you’re up to it!

Pumpkin Ravioli with Sage Browned Butter Sauce

1 sugar pumpkin
1 tbsp extra-virgin olive oil
¼ c mascarpone cheese
¼ c grated Parmesan
½ tsp nutmeg
1 tsp salt
½ tsp black pepper
1 tsp brown sugar
wonton wrappers
1 egg
¼ c water
3 tbsp butter
6-8 sage leaves, julienne cut

Preheat oven to 375F.

Cut off stem of sugar pumpkin.  Cut pumpkin in half and remove all seeds and guts.  Brush inside of pumpkin with olive oil.  Place pumpkin halves skin side up on a cookie sheet lined with aluminum foil.  Roast at 375F for about 45 mins.  Skin will be soft and pulling away from the flesh of the pumpkin. 

Allow pumpkin to cool slightly before handling.  Scoop out flesh of pumpkin into a bowl.  Add mascarpone cheese, Parmesan, nutmeg, salt, pepper and brown sugar to pumpkin and stir to combine.  Add salt & pepper to taste.

Kitchen tool: I used an ice cream scoop for scooping out the pumpkin.  Be sure to use a spoon with sharper edges to make sure and get all of the stringy insides removed.

Lightly flour a large surface.  Create an egg wash with 1 beaten egg and ¼ c of water.  Working with a few wonton wrappers at a time, place each wrapper on the lightly floured surface.  Using your finger, rub edges of wonton wrapper with egg wash.  Place 1 heaping teaspoon of pumpkin mixture in the middle of the wrapper.  Fold wrapper in half and press down edges to seal.  Repeat until all pumpkin mixture is used up.

Option: I chose to fold my wrappers in half to create my ravioli.  However, you can create square ravioli by placing one wrapper on top of another and then sealing the sides.  You make the call on that one!

While making ravioli, heat a large pot of water until boiling.  When ravioli are assembled place 4 or 5 gently (I mean it!) into the boiling water at a time.  Boil 2-3 mins or just until soft.  Repeat with remaining ravioli.

In a separate sauté pan, heat butter over medium heat until bubbles dissipate and butter starts to brown.  Add sage and cook until crispy.  Remove from heat and gently toss ravioli in the sauce.  Serve hot.

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