Pumpkin Ravioli with Brown Butter Sage Sauce, or, Pumpkin coming out of your Wazoo!

This past weekend my wife and I celebrated our 11 year anniversary. I knew I wanted to make my pumpkin lovin’ wife something special. So let’s make a pumpkin pasta dough for a ravioli, fill it with a pumpkin ricotta mixture and toss it in a brown butter sage sauce. Make this for your significant other and nookie is guaranteed.

Ingredients

Pumpkin Pasta Dough

1/3 cup pumpkin purée

2 extra large eggs

2 ¼ cups of unbleached all-purpose flour

2 Tbsp Semolina flour, plus more for dusting

pinch of Kosher salt

pinch of nutmeg

Filling

1 cup of ricotta cheese, preferably fresh (easy recipe here)

½ cup pumpkin purée

1 tsp of nutmeg

1 ½ tsp cinnamon

Brown Butter/Sage Sauce

1 stick of unsalted butter

Fresh Sage leaves, chopped

1/3 cup of pine nuts

To make the dough, first whisk together the egg and pumpkin in a bowl.

Next combine all-purpose & semolina flour as well as the salt and nutmeg. Make a well in the center for the egg the remaining egg.

With a fork, whisk the egg and slowly combine the flour.

Once the egg has thickened with flour, add the pumpkin egg mixture.

Start to mix the rest of the flour with the wet center, using your fingers. Try carefully not to break the walls until it really starts to thicken. If you do, don’t panic and just use your hands to continue to mix it together. The dough will slowly start to come together. Once it looks like this, start to knead the dough.

Knead it at least 10 times.

You’ll soon have a pretty little disc like so.

Cover and refrigerate for at least a half an hour.

In the meantime, in a bowl, whisk together all the filling ingredients. Taste and adjust any seasoning you feel is necessary. Try to keep the filling on the drier side.

Now take your sexy pumpkin pasta dough and roll it out using either a pasta maker or a rolling-pin. Cut into squares or circles, whatever is your fancy. I chose circles and went with a half-moon shape once filled.

Once you’ve filled the ravioli, it’s time to start the brown butter sauce, but first start to boil your water for the ravioli. Over medium heat melt the butter in a sauce pan. Once it’s melted, it will begin to foam up then subside. Once it stops foaming, brown specks will start to form. At this point, add the chopped sage and pine nuts.

Once you start to smell a nuttiness to the sauce, it’s done. Take it off the heat immediately. Your water should be boiling at this point. Add the ravioli and cook until it begins to float, only a few minutes. Strain, toss it in the happy sauce, plate and have an orgasm in your mouth, all in that order.

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