Cheese Ravioli with Pumpkin Cream Sauce
By Jessica RudolphPublished on August 23, 2021
Time
50 minutes
Yield
Serves 4
Ingredients
1½ pounds fresh cheese ravioli ⅝ teaspoon table salt, divided, plus salt for cooking pasta5 tablespoons unsalted butter, divided¼ cup blanched hazelnuts, chopped12 fresh sage leaves 1 teaspoon sherry vinegar ¼ cup finely chopped shallot ¼ teaspoon ground nutmeg 1 cup heavy cream ½ cup canned unsweetened pumpkin puree 1 ounce Parmesan cheese, grated (½ cup)
Before You Begin
For the best flavor and texture, be sure to buy fresh ravioli sold in the refrigerator case at the supermarket.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.
- Meanwhile, melt 4 tablespoons butter in 12-inch nonstick skillet over medium heat. Add hazelnuts and sage and cook until sage is crispy, about 3 minutes. Using tongs, transfer sage to paper towel–lined plate; continue to cook butter and hazelnuts until both are browned and fragrant, about 1 minute longer. Transfer to heatproof bowl and stir in vinegar and ⅛ teaspoon salt.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add shallot, nutmeg, and remaining ½ teaspoon salt and cook, stirring occasionally, until shallot is softened, about 3 minutes. Stir in cream and pumpkin and bring to simmer. Cook until thickened, about 5 minutes. Off heat, stir in Parmesan. Add pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, topped with sage and hazelnut butter.
Time
50 minutesYield
Serves 4Ingredients
1½ pounds fresh cheese ravioli
⅝ teaspoon table salt, divided, plus salt for cooking pasta
5 tablespoons unsalted butter, divided
¼ cup blanched hazelnuts, chopped
12 fresh sage leaves
1 teaspoon sherry vinegar
¼ cup finely chopped shallot
¼ teaspoon ground nutmeg
1 cup heavy cream
½ cup canned unsweetened pumpkin puree
1 ounce Parmesan cheese, grated (½ cup)
Ingredients
1½ pounds fresh cheese ravioli
⅝ teaspoon table salt, divided, plus salt for cooking pasta
5 tablespoons unsalted butter, divided
¼ cup blanched hazelnuts, chopped
12 fresh sage leaves
1 teaspoon sherry vinegar
¼ cup finely chopped shallot
¼ teaspoon ground nutmeg
1 cup heavy cream
½ cup canned unsweetened pumpkin puree
1 ounce Parmesan cheese, grated (½ cup)
Ingredients
1½ pounds fresh cheese ravioli
⅝ teaspoon table salt, divided, plus salt for cooking pasta
5 tablespoons unsalted butter, divided
¼ cup blanched hazelnuts, chopped
12 fresh sage leaves
1 teaspoon sherry vinegar
¼ cup finely chopped shallot
¼ teaspoon ground nutmeg
1 cup heavy cream
½ cup canned unsweetened pumpkin puree
1 ounce Parmesan cheese, grated (½ cup)
Why This Recipe Works
Crispy fried sage leaves were an easy-to-make, elegant garnish for this autumnal ravioli dish.
Before You Begin
For the best flavor and texture, be sure to buy fresh ravioli sold in the refrigerator case at the supermarket.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.
- Meanwhile, melt 4 tablespoons butter in 12-inch nonstick skillet over medium heat. Add hazelnuts and sage and cook until sage is crispy, about 3 minutes. Using tongs, transfer sage to paper towel–lined plate; continue to cook butter and hazelnuts until both are browned and fragrant, about 1 minute longer. Transfer to heatproof bowl and stir in vinegar and ⅛ teaspoon salt.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add shallot, nutmeg, and remaining ½ teaspoon salt and cook, stirring occasionally, until shallot is softened, about 3 minutes. Stir in cream and pumpkin and bring to simmer. Cook until thickened, about 5 minutes. Off heat, stir in Parmesan. Add pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, topped with sage and hazelnut butter.
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