Pumpkin Ravioli With Browned Butter Sage Sauce

Pumpkin Ravioli With Browned Butter Sage Sauce is a Mediterranean recipe that serves 4. One serving contains 813 calories, 34g of protein, and 40g of fat. For $2.32 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe from Foodista has 5 fans. Not a lot of people really liked this main course. A mixture of pumpkin puree, cream, flour to make a dough, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 76%. Similar recipes include Chestnut Ravioli with Sage Browned Butter, Chestnut Ravioli with Sage Browned Butter, and Sage & Browned Butter Ravioli.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Dough

1/2 cup sour cream

1 egg

2 cups + flour to make a dough

Splash of milk

1 cup pumpkin puree

1/2 cup grated Parmesan cheese

1 egg yolk

1 teaspoon rubbed sage

1 teaspoon salt

1 teaspoon pepper

Water

Parmesan cheese for topping, if you wish

Sauce

1/2 stick butter

Equipment:

bowl

frying pan

Cooking instruction summary:

Make dough by mixing egg & sour cream in a bowl, mix in flour until a shaggy rough dough forms, then add splash of milk to make it come together. Begin mixing & kneading with your hands on a counter top, adding flour until the dough is no longer overly sticky and can be rolled out without tearing or breaking. Mix all ingredients of the filling together. Roll out dough to a long thin rectangle. Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row. Wet the dough with the water around each scoop of filling. Take the opposite side of the rectangular dough and fold it over on top of the scoops, then removing as much air from each ravioli as possible, cut into squares or rounds, ensuring each ravioli is sealed thoroughly. Repeat with the rest of the ravioli. Cook ravioli in small batches in boiling water for 3 minutes, flip over and boil for another 3 minutes. Meanwhile, heat a skillet over medium low heat and add butter. Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color. Add sage and stir. Add boiled ravioli and cook for a few minutes per side. Serve, topping with a drizzle of the browned butter sauce over top and enjoy!

 

Step by step:


1. Make dough by mixing egg & sour cream in a bowl, mix in flour until a shaggy rough dough forms, then add splash of milk to make it come together.

2. Begin mixing & kneading with your hands on a counter top, adding flour until the dough is no longer overly sticky and can be rolled out without tearing or breaking.

3. Mix all ingredients of the filling together.

4. Roll out dough to a long thin rectangle.

5. Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row.

6. Wet the dough with the water around each scoop of filling.

7. Take the opposite side of the rectangular dough and fold it over on top of the scoops, then removing as much air from each ravioli as possible, cut into squares or rounds, ensuring each ravioli is sealed thoroughly.

8. Repeat with the rest of the ravioli.

9. Cook ravioli in small batches in boiling water for 3 minutes, flip over and boil for another 3 minutes.

10. Meanwhile, heat a skillet over medium low heat and add butter.

11. Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color.

12. Add sage and stir.

13. Add boiled ravioli and cook for a few minutes per side.

14. Serve, topping with a drizzle of the browned butter sauce over top and enjoy!


Nutrition Information:

Quickview
812 Calories
33g Protein
40g Total Fat
78g Carbs
24% Health Score
Limit These
Calories
812k
41%

Fat
40g
62%

  Saturated Fat
22g
143%

Carbohydrates
78g
26%

  Sugar
15g
17%

Cholesterol
197mg
66%

Sodium
1610mg
70%

Get Enough Of These
Protein
33g
68%

Vitamin A
10930IU
219%

Calcium
847mg
85%

Phosphorus
702mg
70%

Selenium
48µg
70%

Vitamin B2
1mg
60%

Vitamin B1
0.78mg
52%

Folate
155µg
39%

Manganese
0.71mg
35%

Vitamin B12
2µg
35%

Iron
5mg
28%

Vitamin B3
5mg
25%

Zinc
3mg
23%

Vitamin D
3µg
22%

Magnesium
85mg
21%

Vitamin B5
2mg
21%

Potassium
690mg
20%

Fiber
3g
16%

Vitamin B6
0.3mg
15%

Vitamin K
14µg
14%

Copper
0.25mg
13%

Vitamin E
1mg
11%

Vitamin C
2mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Lebanese Kibbeh
Slow Cooker Sweet Chili Meatballs
Wasabi and Ginger Popcorn
Carne Asada
Crock-Pot Shepherds Pie
Pork Tenderloin Tips with Apricot Sauce
Angrezi Bhutta (Corn and Tomato Curry)
Winter Vegetable Teriyaki Stir-Fry
Blueberry Buckle
Lemony tomato herb scallops
Food Trivia

The fear of vegetables is called Lachanophobia.

Food Joke

Although this married couple enjoyed their new fishing boat together, it was the husband who was behind the wheel operating the boat. He was concerned about what might happen in an emergency. So one day out on the lake he said to his wife, "Please take the wheel, dear. Pretend that I am having a heart attack. You must get the boat safely to shore and dock it." So she drove the boat to shore and safely docked it. Later that evening, the wife walked into the living room where her husband was watching television. She sat down next to him, switched the TV channel, and said to him, "Please go into the kitchen, dear. Pretend I'm having a heart attack and set the table, cook dinner and wash the dishes."

Popular Recipes
Creamed Corn Succotash with Cotija

Foodnetwork

Cheese Corn Spoon Bread

Allrecipes

Roasted Red Pepper Soup

A Spicy Perspective

Orzo Stuffed Peppers

Two Peas and Their Pod

Veggie-Loaded Chili (and it’s freezer-friendly!)

Oh My Veggies