Ingredients
- 4 tablespoons butter
- 3 tablespoons minced shallots
- 1 cup fresh pumpkin puree
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmigiano-Reggiano cheese
- Pinch of nutmeg
- Salt and pepper
- 1 recipe of pasta dough, rolled out into wide ribbons, about 1/2-inch thick
- 4 fresh sage leaves
- 1/4 cup light brown sugar
Directions
In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Add the shallots and saute for 1 minute.
Add the pumpkin puree and cook until the mixture is slightly dry, about 2 to 3 minutes.
Season with salt and pepper.
Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in the cheese and nutmeg.
Season with salt and pepper. Cut the pasta ribbon into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring one corner of the square to the other, forming a triangle and seal the pasta completely. Bring two of the corners together and seal tightly forming a "hat"-like shape.
Bring a pot of salted water to a boil.
Add the pasta "hats" and cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.Remove the pasta from the water and drain well. Pat the pasta dry. Season the pasta with salt and pepper. In a large saute pan, melt the remaining 2 tablespoons of butter. Add the sage to the butter.
Add the pasta "hats" to the melted butter and saute for 1 minute.
Sprinkle the pasta with the brown sugar. Place the pan in the oven, on the top shelf and bake until the brown sugar is bubbly and golden on top.
Remove the pan from the oven and serve. Garnish with parsley
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By heidi.lili_12722103
Omaha, NE
on December 12, 2012
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I used this recipe as a starter for a lightened up version of homemade pumpkin ravioli. My review is based on the following modifications:
I prepared the pumpkin filling as directed, substituting unsweetened almond milk for the cream, and using only 1 tsp butter to saute the shallots/pumpkin in.
I used 24 wonton wrappers instead of homemade pasta, and made flat triangles instead of "hats". Boil ravioli as directed in the recipe, adding the salt and pepper after straining. The wonton wrappers will be a little sticky after cooking.
In a large saute pan, melt 1 Tbsp butter and add 3 fresh sage leaves, roughly chopped. Saute the ravioli in the butter, tossing to evenly coat the ravioli, until they are no longer sticky and some of the edges are slightly crispy (about 5-8 minutes. Put in a serving dish and top with fresh grated Parmesan cheese. Delicious!
By berrme
Norwich, CT
on April 09, 2010
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Very tasty, my honey loved it. I added sage to the filling and it turned out very good.
By DMarieC
Marietta, GA
on November 21, 2007
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My husband and I love this recipe. The pumpkin filling is so good it can be eaten all by itself with a big ol' spoon. To keep this dish savory, I omit the brown sugar baking process and simply toss the raviolis in a warmed butter/white wine/sage mixture. Yummy!
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