This roasted pumpkin ravioli recipe has brown butter, sage, and toasted hazelnuts.
2 cloves of garlic, peeled and sliced
1 large shallot, thinly sliced
1 tsp thyme leaves
2 tsp roughly chopped sage leaves
3 tbsp extra virgin olive oil
1/2 tsp kosher salt and black pepper
1 cup heavy cream
2 eggs, lightly beaten
1 tsp finely grated orange zest
48 wonton wrappers
3 tbsp all-purpose flour
1/2 cup hazelnuts, toasted, skins removed and roughly chopped
4 oz parmesan cheese
2 sticks unsalted butter
2 tbsp finely sliced sage leaves
For Pumpkin Filling
Pre-heat oven to 400° F.
Line a baking sheet with parchment paper and spread pumpkin pieces, garlic and shallot.
Sprinkle thyme and sage over the top.
Drizzle with olive oil and season with salt and pepper.
Roast in the oven until the pumpkin is tender and shallots are caramelized around the edges, about 20 minutes.
Remove from the oven and scrape into a food processor along with the cream, eggs and orange zest.
Puree mixture until smooth. Set aside to cool.
1. Using a 3-inch cookie cutter, ring mold or water glass, cut out circles from all the egg roll wrappers.
2. Lay 24 circles out on a lightly floured surface and top each with approximately 1 teaspoon of the pumpkin filling.
3. Using a pastry brush or your fingertips, lightly wet the perimeter of each circle with water, place another circle wrapper over top and lightly press around the edges to seal.
4. As you work your way around the filling try to squeeze out as much air from the inside as possible, being careful not to overfill the ravioli.
5. Bring a large pot of salted water to a boil.
For the Brown Butter Sauce
Meanwhile, add the butter and sage to a large sauté pan over medium-high heat, swirling the pan so the sage cooks evenly.
Simmer until the butter starts to develop brown bits and smells rich and nutty, about 4 minutes.
Remove from the heat, season with salt and pepper and add a big squeeze of lemon juice.
Putting the Elements Together
Cook the ravioli in the boiling water until they are just opaque and float to the surface, about 4 minutes.
Using a slotted spoon, drain the ravioli in batches on a paper towel-lined plate, then gently toss in the brown butter sauce to coat.
Divide the ravioli among 4 plates and spoon more brown butter sauce over top.
Garnish with chopped hazelnuts.
Just before serving, shave long strips of Parmesan over the ravioli with a vegetable peeler.
If you feel like you've been rotating through a cycle of boring dinners recently, look no further — this roasted pumpkin ravioli is the perfect recipe to make your dinner more exciting this fall. This recipe is packed with flavor from ingredients like herbs and hazelnuts, so roll up your sleeves and get to cooking these delicious, creamy ravioli.