Sage Browned Butter Pumpkin Ravioli

Easy ravioli with savory-seasoned pumpkin and cheese stuffed into pasta. Make a rich Plugrà browned butter and herb sauce to serve with this take on a quintessential fall recipe.

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Servings

about 25 wonton-wrapper ravioli or 90 pasta sheet ravioli

Prep Time

1 hour

Cook Time

15 minutes

Recipe by

Tara Teaspoon

1 cup	pumpkin puree (canned)
½ cup	part-skim ricotta
⅓ cup	finely grated Parmesan cheese
½ tsp	garlic powder
¼ tsp	pumpkin pie spice
½ tsp	Italian seasoning
2 sticks	Plugrà salted butter
Handful	fresh sage leaves
6	large fresh pasta sheets*
OR 90	wonton wrappers**
Handful	cornmeal or semolina
Handful	crushed walnuts (optional)

1	Place a double layer of clean paper towels on a plate and spread the pumpkin puree on top in a thin layer. Let it sit for 10 minutes to drain moisture, then carefully scrape the pumpkin off the paper towel into a medium bowl.
2	Stir the ricotta, Parmesan, garlic powder, pumpkin pie spice, and Italian seasoning into the pumpkin puree; set aside.
3	Prepare the browned butter: In a medium skillet or saucepan over medium-high heat, melt butter with a handful of fresh sage leaves. Once butter is melted and sizzling, reduce heat to medium and continue to cook, stirring, until sage leaves are crisped. Use a slotted spoon to remove sage leaves to a paper towel-lined plate. Continue stirring the butter until the milk solids start to brown. As soon as they are a rich brown color, pour the butter into a bowl, scraping all the browned bits from the pan.
4	While the butter cools to room temperature, make the ravioli: Unfold pasta sheets onto a lightly floured or semolina-dusted work surface. Scoop pumpkin filling in 1-teaspoon portions onto pasta sheets at least 1 inch apart. Brush pasta with water between filling and place another pasta sheet on top. Gently press pasta around the filling, sealing the edges. Use a scalloped rotary cutter to cut into ravioli squares. Layer prepared ravioli in a single layer on semolina-sprinkled parchment. You’ll have enough filling for about 90 small ravioli.
5	Bring a large pot of water to a boil. Generously salt the water. Add ravioli to the boiling water in batches so as to not overcrowd. Simmer until cooked through and tender, 4 to 5 minutes. Remove with a slotted spoon and cook another batch. (You can wrap and refrigerate extra uncooked ravioli for up to two days).
6	Serve ravioli drizzled with a generous amount of browned butter, topped with the crisped sage leaves, Parmesan, and crushed walnuts if desired.

* Fresh pasta sheets can often be found at the grocery store, near the refrigerated packaged pasta. They may be labeled lasagna sheets. Depending on the brand and size, you may need more than called for. **Alternatively use wonton wrappers: On a lightly floured surface lay wonton wrappers out and top with 2 teaspoons pumpkin filling. Brush the edges with water and top with another wonton wrapper, sealing the edges. If desired use a scalloped cookie cutter (2¼-inch diameter) to trim the ravioli to have decorative edges. Layer prepared ravioli in a single layer on semolina-sprinkled parchment. You’ll have enough filling for about 45 large ravioli. Simmer in boiling, salted water until cooked through and tender, 2 to 3 minutes. Remove with a slotted spoon and cook another batch. (You can wrap and refrigerate extra uncooked ravioli for up to two days).