Pumpkin Ravioli With Browned Butter Sage Sauce
Paul and I love to watch the competitions on Iron Chef America and to guess who will win before the judging! We were watching it last night and someone served a Pumpkin Ravioli with a browned butter sauce, which got me to thinking. I'd heard about this dish before and have always been intrigued by a savory pumpkin ravioli, but now my wheels were turning... I figured the pierogi dough I knew how to make would be a perfect way to package up the little scoops of pumpkin, since it was savory and had sour cream in the dough, it would pair well. I only made a very small batch because honestly, I didn't know how I'd like it and I really didn't know how Paul would like it. So, I decided to do a trial run... I made my dough, rolled it as thin as I could, made my filling and then as they boiled, then I browned my butter & sage. Boy, oh boy...this turned out so delicious, the sage worked so well with the pumpkin filling and the filling mixture was a great consistency. Paul raved about them, commenting how fancy the dish was and how he would eat these anytime. Looks like I whipped up a winner! I'll definitely make a much larger batch next time and possibly for entertaining!
Total Steps
14
Ingredients
14
Tools Needed
8
Ingredients
- 0.5 cup sour cream
- 1 egg
- 2 cup flour
- splash milk
- 1 cup pumpkin puree
- 0.5 cup grated Parmesan cheese
- 1 egg yolk
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon pepper
- water
- Parmesan cheese for topping(optional)
- 0.5 stick butter
- 1 teaspoon rubbed sage
Instructions
Step 1
Mix egg and sour cream in a bowl. Gradually mix in 2 cups of flour until a shaggy, rough dough forms, then add a splash of milk to bring the dough together.
Step 2
Continue mixing and kneading the dough by hand on a counter, adding additional flour as needed until the dough is no longer overly sticky and can be rolled out without tearing or breaking.
Step 3
Mix all ingredients of the filling together.
Step 4
Roll out dough to a long thin rectangle.
Step 5
Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row.
Step 6
Wet the dough with water around each scoop of filling.
Step 7
Fold the opposite side of the rectangular dough over the scoops of filling. Remove as much air from each ravioli as possible, then cut them into squares or rounds, ensuring each ravioli is thoroughly sealed.
Step 8
Repeat with the rest of the ravioli.
Step 9
Cook ravioli in small batches in boiling water for 3 minutes, flip over and boil for another 3 minutes.
Step 10
Meanwhile, heat a skillet over medium-low heat and add butter.
Step 11
Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color.
Step 12
Add sage and stir.
Step 13
Add boiled ravioli and cook for a few minutes per side.
Step 14
Serve, topping with a drizzle of the browned butter sauce over top and enjoy!