It has been a busy "Fall" in Miami (I have to quote the season because it never really feels like Thanksgiving/Christmas time down here because daily, it's 90 degrees and 100% humidity). Wasn't it just June, or even the Fourth of July? I digress.
Anyway, I have been cooking at a lot-or so it seems. Pumpkin and local varieties of squash have been my recent medium, so I want to share a DELIGHTFUL recipe that my MOL sent me-Pumpkin Ravioli with Sage Brown Butter Sauce. My mouth is water as I think about it.
We had some friends over for dinner right before Thanksgiving, two of which are pescatarians. This was what I served, along with grilled salmon and roasted veggies. The raviolis were absolutely delicious and a wonderful taste of the season. I didn't grow up eating a lot of sage, but it is a flavor that paired wonderfully with pumpkin!
One thing I suggest is that you treat each ravioli as an individual entity. Drop them in the water to cook individually and let them dry individually. You spend so much time creating each ravioli that you owe it to yourself and your sanity to treat each one with care during the actual cooking process as well. I didn't do this, and as a result they stuck together and we didn't get to experience the artful care that I put in to each ravioli. I would also suggest to use LESS pumpkin than you think is necessary. The wonton wrapper is very thin and too much filling will result in a busted ravioli.
If you make these, please let me know how they turn out! I had a blast making them and watching Brian's face when he put the first taste in his mouth-I definitely scored some points with the hubby with this dish! :)
Pumpkin Ravioli with Sage Brown Butter Sauce
for the ravioli:
1 cup pumpkin or squash puree
1 cup ricotta cheese (use fresh if you've got it, otherwise drain the
store-bought cheese in a cheesecloth for an hour)
1 tbsp butter
2 tsp balsamic vinegar
1 tbsp dark molasses
1 tbsp freshly grated Parmesan cheese
1/4 tsp freshly grated nutmeg
dash of sea salt
dash of ground pepper
1 package of wonton wrappers
for the sage brown butter sauce:
4 tbsp butter
6 chopped sage leaves
2 tbsp white wine
3 tbsp sour cream
4 large whole sage leaves-for garnish
Preheat the oven to 375 degrees. Spread squash puree on a baking sheet and place in the oven to dry, 10-15 minutes. You want your puree to be at a mashed-potato consistency. Scrape in to a a large mixing bowl.
Heat 1 tbsp butter in a small sautee pan over medium heat until it begins to brown. Remove from heat, swirl in balsamic vinegar and molasses. Add to the pumpkin along with the ricotta, Parmesan and nutmeg. Season to taste with the salt and pepper-chill for a couple of hours. At this point the filling can be refrigerated for 1-2 days-so you CAN make this in advance.
Lay out the wonton wrappers. Place a small amount of the chilled pumpkin filling in the center of the wonton and using a pastry brush, moisten all of the edges with cold water. Fold the wonton in half or in to a triangle. Using a fork, firmly press each seam forming a solid edge. Cook the raviolis in gently boiling water for 2 minutes-no more.
While the raviolis are cooking, melt 4 tbsp of butter with the chopped sage and a pinch of salt until it foams and begins to brown-continue to swirl the butter sauce until it creates a chestnut brown color. Slowly add 3 tbsp of sour cream and 2 tbsp of white wine and mix together well.
Spoon the sauce over ravioli individually, or place ravioli on a large platter and spread the sauce over them that way. Top with some Parmesan, freshly ground pepper and perhaps some fried prosciutto--DELICIOUS!!