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      Pumpkin Ravioli

      Pumpkin Ravioli with Sage Brown Butter and Balsamic Reduction Sauce

      Serves: 6


      1 3-pound sugar pumpkin

      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

      1 cup plus 2 tablespoons balsamic vinegar

      4 tbsp. butter

      Method of Preparation:

      1.Roast pumpkin at 400 degrees for about an hour

      2.Place flesh of pumpkin 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.

      4.Brush water around filling. Place another sheet on top, pressing around filling to seal.

      5.Using a pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling.

      6.Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.

      7.Bring a large pot of salted water to a boil. Add ravioli and cook until it just floats, 3 to 4 minutes.

      8.In a large saut pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute.

      9.Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.

      10.For reduction sauce, place 1 cup of balsamic in a pan and reduce down halfway add 4 tbsp. of butter 1 at a time and serve over raviolis.