Pumpkin Ravioli With Sage Walnut Pumpkin Butter Recipes

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PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER



Pumpkin Ravioli with Sage Walnut Pumpkin Butter image

These homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.

Provided by The New York Times

Categories     dinner, pastas, appetizer, main course

Time 2h

Yield 48 2 ½-inch ravioli (about 8 servings)

Number Of Ingredients 12

1 small (about 2 ½ to 3 pounds) cinderella or sugar pumpkin, halved and seeded
2 tablespoons olive oil
1 tablespoon light brown sugar
Salt and black pepper
1 egg
1/2 teaspoon freshly grated nutmeg, plus more for sauce
Semolina flour
About 3 pounds fresh pasta sheets
8 tablespoons unsalted butter
12 fresh sage leaves, finely chopped
3 tablespoons crushed walnuts
Balsamic vinegar, to serve

Steps:

  • Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
  • Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
  • Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
  • Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
  • Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 891 milligrams, Sugar 6 grams, TransFat 0 grams

PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS



Pumpkin Ravioli with Sage and Toasted Hazelnuts image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 cup peeled hazelnuts
1/2 cup vegetable oil
1 pound fresh pumpkin ravioli
1 stick unsalted butter
6 fresh sage leaves
Large pinch grated nutmeg
1/2 cup grated Parmesan
2 amaretti cookies

Steps:

  • Preheat oven to 350 degrees F.
  • Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
  • In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
  • In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

RAVIOLI WITH SAGE-WALNUT BUTTER



Ravioli With Sage-Walnut Butter image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
  • Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
  • Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Pumpkin Ravioli with Sage-Brown Butter Sauce image

Pumpkin-filled ravioli with a sage and brown butter sauce.

Provided by Fatima Rivera

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 1h55m

Yield 8

Number Of Ingredients 16

3 cups all-purpose flour
3 tablespoons all-purpose flour
4 large eggs
2 teaspoons salt
1 tablespoon water
1 small pumpkin
1 tablespoon olive oil
¼ cup diced onion
2 tablespoons finely chopped fresh sage
1 tablespoon heavy cream
1 large egg
salt and ground black pepper to taste
½ cup salted butter
2 tablespoons finely chopped fresh sage
salt and ground black pepper to taste
¼ cup shredded Parmesan cheese

Steps:

  • Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
  • Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
  • While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
  • Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
  • Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
  • Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
  • Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
  • Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 41.8 g, Cholesterol 151.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 10.7 g, SaturatedFat 9.5 g, Sodium 751.7 mg, Sugar 1.2 g

PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE



Pumpkin Ravioli With Sage Butter Sauce image

My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!

Provided by Kozmic Blues

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh pumpkin ravioli
1/2 cup unsalted butter
6 fresh sage leaves or 3/4 teaspoon ground sage
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesan cheese, grated
2 amaretti cookies
1/2 cup hazelnuts, toasted and coarsely chopped (optional)

Steps:

  • Bring a large pot of salted water to a boil.
  • Add fresh ravioli and cook for about 4 minutes or until the float to the top.
  • Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
  • Cover with foil to keep warm while you prepare the sauce.
  • In a small saute pan, melt the stick of butter over low heat.
  • When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
  • Remove butter sauce from the heat and grate in the nutmeg.
  • Pour butter sauce over the ravioli.
  • Sprinkle with grated cheese and toasted hazel nuts (if using).
  • Grate the amaretti cookies over the dish and serve immediately.

Nutrition Facts : Calories 278.2, Fat 27.1, SaturatedFat 16.9, Cholesterol 84.2, Sodium 202.3, Carbohydrate 3.9, Fiber 0.1, Sugar 1.6, Protein 5.6

PUMPKIN MASCARPONE RAVIOLI WITH SAGE BUTTER SAUCE



Pumpkin Mascarpone Ravioli With Sage Butter Sauce image

The perfect autumn comfort food. Adding the mascarpone makes this dish smooth, creamy and rich. Well worth the time and effort. Enjoy!

Provided by Mommy2FourSuperKidz

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 small pie pumpkin (either roasted or diced and boiled)
1 cup mascarpone cheese (cream cheese if you cannot find mascarpone)
1/4 cup parmesan cheese
1/4 cup pine nuts, chopped (also can substitute hazelnuts)
1 egg
1/2 teaspoon nutmeg
salt and pepper
2 1/2 cups semolina flour (or substitute regular)
3 large eggs
1 teaspoon olive oil
salt
1/2 cup unsalted butter
3/4 teaspoon ground sage
1/4 teaspoon nutmeg
1/4 cup parmesan cheese

Steps:

  • Slice seeded pumpkin in half and roast until soft in preheated 375 degree oven. Also can instead dice and boil pumpkin for 10-15 minutes. I prefer the roasting of the pumpkin for a richer flavor.
  • Make mound of flour on clean work surface then "hollow out" the center where you will add your eggs.
  • Add eggs (one at a time), oil and salt to flour "well" and mix flour into eggs gradually.
  • Once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. Add water if dough is too dry, flour is it is too wet.
  • Once pumpkin has completely cooled, use food proccessor to puree.
  • Add in nuts, nutmeg, mascarpone, salt and pepper, egg, and parmesan and pulse until well mixed.
  • Roll out thin even sheet of pasta dough onto well floured surface.
  • Drop filling by even spoonfuls onto one side of pasta dough. Remember to leave space between to close raviolis.
  • Brush water in between filling to seal edges.
  • Fold over other side of pasta sheet to form top layer.
  • Cut raviolis along seals with pizza cutter or ravioli cutter.
  • Drop into salted boiling water for 5-7 minutes.
  • Drain and pour out onto serving platter.
  • In saute pan melt butter using low heat.
  • When butter begins to look golden brown add sage and nutmeg, then warm for only 15-20 seconds.
  • Pour butter sauce over ravioli, and for some added crunch, crumble with amaretti cookies!

Nutrition Facts : Calories 776, Fat 39.7, SaturatedFat 19.1, Cholesterol 283.5, Sodium 265.6, Carbohydrate 78.3, Fiber 4.5, Sugar 0.9, Protein 25.8

PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER



Pumpkin Ravioli with Sage Brown Butter image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 15

1 3-pound sugar pumpkin, or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon shallots, chopped
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
  • When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
  • Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
  • Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
  • In a large saute pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.

PUMPKIN RAVIOLI WITH CHICKEN AND PUMPKIN-SAGE SAUCE



Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce image

This ravioli dish steps away from the traditional fillings and red sauce by using pumpkin-stuffed ravioli and a browned butter-pumpkin-sage sauce. The ravioli is seasonal and may be found at stores such as Aldi® or Trader Joe's®.

Provided by thedailygourmet

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package honey roasted pumpkin ravioli
2 tablespoons butter
1 pound chicken tenderloins, tendons removed
salt and ground black pepper to taste
1 clove garlic, minced
2 teaspoons minced fresh sage
¼ cup milk
¼ cup heavy cream
⅛ cup fresh pumpkin puree

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.
  • Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.
  • Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.

Nutrition Facts : Calories 359 calories, Carbohydrate 22.1 g, Cholesterol 118.4 mg, Fat 16 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 8.8 g, Sodium 210.8 mg, Sugar 0.8 g

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Estimated Reading Time 2 mins
  • Begin by preheating your oven to 400 degrees. Use a rimmed baking sheet and line it with parchment paper. Put your pumpkin on the pan cut sides up. Drizzle the pumpkin pieces with olive oil and season generously with brown sugar, salt and pepper.
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From halfbakedharvest.com


PUMPKIN RAVIOLI RECIPE - HOW TO MAKE PUMPKIN RAVIOLI
2021-07-22 Transfer it to a heatproof bowl. Lay out 18 wonton wrappers and put 1 tablespoon of the pumpkin filling in the center. Beat the egg with 1 tablespoon of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges.
From thepioneerwoman.com


PUMPKIN RAVIOLI IN APPLE SAGE BUTTER SAUCE - A WICKED WHISK
2020-07-22 Once they are toasted remove from heat and set aside. Next, add butter to a large skillet and melt over medium high heat. Add in your diced apple and apple cider vinegar and cook for 2 - 3 minutes. Add in your chopped fresh sage and cook for 2 - 3 minutes so that it starts to sizzle and fry.
From awickedwhisk.com


PUMPKIN RAVIOLI RECIPE - TOWN CAROLINA
2021-10-01 Pumpkin Ravioli Instructions. 1. Heat 1 Tbs. olive oil in a saucepan over medium heat. Add chopped shallot and sauté until soft and golden, about 2 minutes. Stir in pumpkin pureé and season with salt, pepper, and just a dash of nutmeg. Continue cooking the pumpkin mixture to release excess moisture for another 3–4 minutes, stirring frequently.
From towncarolina.com


PUMPKIN RAVIOLI WITH SAGE BUTTER - THE HOMESTEAD TRAVELER
2018-10-02 Cut the ravioli with the zigzag cutter. Sauce: 1/4 cup of butter, 1/4 cup of cream, 1/4 cup of grated Parmesan cheese. 1 tablespoon cornstarch, 1/2 cup of white wine. Fresh sage leaves. Instructions: heat a small skillet with 2 tablespoons olive oil, fry sage leaves until crisp but not too browned. Remove from oil and place on a paper towel to ...
From thehomesteadtraveler.com


VEGAN PUMPKIN RAVIOLI - VEGANOSITY
2021-11-04 Gently drop the ravioli into a pot of boiling water and cook for 2 to 3 minutes, or until all of the ravioli floats to the top. For best results, remove them from the water with a slotted spoon. Put the ravioli in a bowl and drizzle the brown butter sage sauce and toasted pecans over the pasta. Serve it …
From veganosity.com


PUMPKIN RAVIOLI WITH SAGE, BROWN BUTTER, AND TOASTED WALNUTS
2019-10-13 Add sage leaves, and let them sizzle in the skillet for 2-3 minutes, just until they crisp and turn dark green. With a slotted spoon or tongs, remove the crisped sage to a cutting board, and lightly chop the leaves into smaller pieces. Add cooked ravioli …
From nourish-and-fete.com


PUMPKIN WALNUT RAVIOLI - CALIFORNIA WALNUTS
In a large frying pan, melt 1 tablespoon of the butter over medium heat. Add onion and cook 2 to 3 minutes, stirring once or twice. Add the 1/2 cup finely chopped walnuts, brown sugar, thyme and 1/4 teaspoon salt. Continue cooking and stirring for 2 minutes …
From walnuts.org


PUMPKIN RAVIOLI WITH SAGE AND WALNUTS - LAKE SHORE LADY
2013-11-13 Thinly slice a few sage leaves and roughly chop a small handful of walnuts. Heat 2 Tbsp of butter (I used Earth Balance) over low heat. When it is all melted, add the sliced sage. Then add the walnuts. Stir so the butter doesn’t burn, the walnuts are toasted, and the sage is crispy.
From lakeshorelady.com


PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER RECIPE
Sep 16, 2017 - These homemade ravioli are simple to make but add a wow factor to the holiday table And they can be made ahead and frozen, and cooked up in minutes on the day Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
From pinterest.co.uk


HOMEMADE PUMPKIN-RICOTTA RAVIOLI WITH BROWN BUTTER WALNUT …
2013-10-10 Use a non-stick skillet and add butter, walnuts and sage. Cook butter on low-medium heat until the butter turns a dark brown color. As soon as it darkens, turn off the heat and add whatever ravioli or pasta or use as a garnish like I did with my butternut squash risotto. How to Make Pumpkin Ravioli with Brown Butter Sauce
From littleferrarokitchen.com


PUMPKIN RAVIOLI WITH SAGE BUTTER : OPTIMAL RESOLUTION LIST
Pumpkin Ravioli with Sage Walnut Pumpkin Butter Recipe ... trend cooking.nytimes.com. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate. Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring ...
From recipeschoice.com


PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER - GROVE 45 OLIVE OIL
2020-10-30 Apple Sage Butter 1/2 cup butter 16-18 fresh sage leaves chopped or ripped 1 apple - gala or honeycrisp peeled, cored, diced 1 teaspoon apple cider vinegar 1/4 cup walnuts chopped. Instructions To Make the Ravioli Dough. Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough.
From grove45.com


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