Doesn't it seem like pumpkin has taken over ... everything? Of course you should incorporate it into your cooking too now that the temperatures are finally cooling off (boo?) (yay?). And there's nothing heartier or more comforting in a meal than combining pumpkin with pasta.
This recipe for pumpkin ravioli with sage brown butter will obviously take some time since you have to make the ravioli yourself. But the effort will pay off splendidly, and there's nothing better tasting than fresh pasta. Everything in this recipe is so fresh and unique (you even use amaretti cookies!), you and your family be completely satisfied with the result of all your hard work. Well worth it for a special occasion now that fall is fast approaching!
Pumpkin Ravioli With Sage Brown Butter from Martha Stewart
1 (3-pound) sugar pumpkin, or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon shallots, chopped
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar
1. Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
5. In a large saute pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.