Hello, lovely readers! Al here, and today, I’m absolutely thrilled to share a cozy, autumnal recipe that will wrap you in a warm food hug: Pumpkin Ravioli with Sage Brown Butter Sauce and Toasted Hazelnuts. 🍂🍁
As the leaves begin to turn and the breeze gets that crisp edge, I find myself gravitating towards comforting dishes that make the house smell amazing and feel even better. And what screams autumn more than pumpkins? This dish combines the earthy sweetness of pumpkin with the nuttiness of browned butter and the subtle crunch of toasted hazelnuts—pure culinary bliss, in my opinion!
**A Journey to Italy from the Comfort of Home**
Italy holds a special place in my heart. My wife and I spent a magical honeymoon in Tuscany, where we feasted on homemade pasta, freshly-baked bread, and far too much gelato (is there such a thing?). One memorable evening, we dined in a quaint family-run trattoria that served the most divine pumpkin ravioli. Ever since, I’ve been itching to recreate that dish at home, and today, I think I’ve come pretty close!
**Let’s Talk About Ingredients**
For this recipe, the star is, of course, pumpkin. I’ve gone with pumpkin puree, which blends beautifully with ricotta and Parmesan to create a creamy, dreamy filling. Fresh sage is a game-changer—its slightly peppery taste enhances the nutty, buttery richness of the brown butter sauce. And those toasted hazelnuts? They add just the right amount of crunch to bring the dish to life.
**Rolling Up Our Sleeves**
Making ravioli from scratch might seem daunting, but trust me, it’s more therapeutic than anything else. And once you get the hang of it, you’ll be rolling out pasta like a pro in no time. Plus, it’s a fantastic activity to get the whole family involved. Whether it’s kneading the dough or sealing those little pillows of joy, everyone can play a part.
**The Magic of Brown Butter**
If you haven’t made brown butter before, you’re in for a treat. The transformation from melted butter to a golden, nutty concoction is mesmerizing. Just be sure to keep an eye on it—you want that perfect golden brown color, not burnt!
**The Method**
Here’s how you bring this autumnal delight to life. Be sure to take your time, pour yourself a glass of vino, and maybe put on some Italian tunes to set the mood.
**1. Prepare the pasta dough:**
– On a clean work surface, shape 300g of all-purpose flour into a mound. Create a well in the center.
– Crack 2 large eggs into the well and gently beat with a fork, gradually incorporating the flour from the edges.
– Once combined, knead the dough for about 10 minutes until smooth and elastic.
– Wrap in cling film and let rest for 30 minutes.
**2. Prepare the filling:**
– In a bowl, mix 300g pumpkin puree, 100g ricotta cheese, 50g grated Parmesan cheese, 2 minced garlic cloves, 1/4 tsp nutmeg, and salt and pepper to taste. Set aside.
**3. Roll out the pasta dough:**
– Divide the rested dough into 4 pieces. Roll out each piece on a floured surface until very thin, about 1-2 mm thickness (you should be able to see your hand through the dough). If using a pasta machine, start on the widest setting and gradually roll until the second thinnest setting.
**4. Fill and shape the ravioli:**
– Place teaspoonfuls of the pumpkin filling at intervals along one sheet of pasta dough, leaving about 5 cm between each filling mound.
– Lightly brush the exposed dough around the filling with an egg wash (1 beaten egg mixed with a bit of water).
– Carefully lay a second sheet of dough over the top, pressing gently around each mound to seal and remove any air pockets.
– Use a knife or pasta cutter to cut out individual ravioli squares. Repeat with the remaining dough and filling.
**5. Cook the ravioli:**
– Bring a large pot of salted water to a gentle boil.
– Carefully drop the ravioli into the boiling water in batches, cooking for 3-4 minutes or until they float to the top.
– Remove with a slotted spoon and set aside.
**6. Make the sage brown butter sauce:**
– In a large pan, melt 100g unsalted butter over medium heat until it starts to foam.
– Add 20 fresh sage leaves and cook, swirling the pan occasionally, until the butter turns golden brown and the sage leaves are crispy, about 3-4 minutes. Remove from heat.
**7. Assemble the dish:**
– Add the cooked ravioli to the sage brown butter sauce, tossing gently to coat.
– Sprinkle with 50g roughly chopped toasted hazelnuts. Serve immediately with an optional drizzle of olive oil.
**A Culinary Hug for the Soul**
There you have it! A beautiful, comforting dish that’s perfect for crisp autumn evenings. Whether you’re sharing it with family, impressing your dinner party guests, or just treating yourself, this Pumpkin Ravioli with Sage Brown Butter Sauce and Toasted Hazelnuts promises to deliver big on flavor and warmth.
I hope you enjoy making and eating this dish as much as I do. And as always, I’d love to hear about your cooking adventures, so feel free to leave a comment or share your creations on social media using the hashtag #AlsCookingBlog.
Happy cooking, and until next time, warmest wishes from my kitchen to yours!
Cheers,
Al
Ingredients
**Ingredients:**
– 300g pumpkin puree
– 300g all-purpose flour
– 2 large eggs
– 100g ricotta cheese
– 50g grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 tsp nutmeg
– Salt and pepper, to taste
– 100g unsalted butter
– 20 fresh sage leaves
– 50g toasted hazelnuts, roughly chopped
– 1 egg (for egg wash)
– Flour (for dusting)
– Olive oil (optional, for drizzling)
Method
**Method:**
1. **Prepare the pasta dough**:
– On a clean work surface, shape 300g of all-purpose flour into a mound. Create a well in the center.
– Crack 2 large eggs into the well and gently beat with a fork, gradually incorporating the flour from the edges.
– Once combined, knead the dough for about 10 minutes until smooth and elastic.
– Wrap in cling film and let rest for 30 minutes.
2. **Prepare the filling**:
– In a bowl, mix 300g pumpkin puree, 100g ricotta cheese, 50g grated Parmesan cheese, 2 minced garlic cloves, 1/4 tsp nutmeg, and salt and pepper to taste.
– Set aside.
3. **Roll out the pasta dough**:
– Divide the rested dough into 4 pieces. Roll out each piece on a floured surface until very thin, about 1-2 mm thickness (you should be able to see your hand through the dough).
– If using a pasta machine, start on the widest setting and gradually roll until the second thinnest setting.
4. **Fill and shape the ravioli**:
– Place teaspoonfuls of the pumpkin filling at intervals along one sheet of pasta dough, leaving about 5 cm between each filling mound.
– Lightly brush the exposed dough around the filling with an egg wash (1 beaten egg mixed with a bit of water).
– Carefully lay a second sheet of dough over the top, pressing gently around each mound to seal and remove any air pockets.
– Use a knife or pasta cutter to cut out individual ravioli squares.
– Repeat with the remaining dough and filling.
5. **Cook the ravioli**:
– Bring a large pot of salted water to a gentle boil.
– Carefully drop the ravioli into the boiling water in batches, cooking for 3-4 minutes or until they float to the top.
– Remove with a slotted spoon and set aside.
6. **Make the sage brown butter sauce**:
– In a large pan, melt 100g unsalted butter over medium heat until it starts to foam.
– Add 20 fresh sage leaves and cook, swirling the pan occasionally, until the butter turns golden brown and the sage leaves are crispy, about 3-4 minutes.
– Remove from heat.
7. **Assemble the dish**:
– Add the cooked ravioli to the sage brown butter sauce, tossing gently to coat.
– Sprinkle with 50g roughly chopped toasted hazelnuts.
– Serve immediately with an optional drizzle of olive oil.
