Pumpkin Ravioli with Sage and Toasted Hazelnuts

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Pasta Primer

Rated: 4 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 20 min
Cook: 20 min
Total:: 50 min

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Ingredients

1/2 cup peeled hazelnuts
1/2 cup vegetable oil
1 pound fresh pumpkin ravioli
1 stick unsalted butter
6 fresh sage leaves
Large pinch grated nutmeg
1/2 cup grated Parmesan
2 amaretti cookies

Directions

Preheat oven to 350 degrees F.

Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.

In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.

In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

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Comments & Reviews

recipe Pumpkin Ravioli with Sage and Toasted Hazelnuts
Kate Glen Ellyn, IL 10-23-2009
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The Perfect Fall Dish
Rated: 5 stars out of 5

After returning from a trip to Italy, I dug out my "Everyday Italian" cookbook and discovered this recipe. I made this last... weekend when we had friends for dinner. I found terrific pumpkin ravioli, which was key. The ingredients all paired beautifully. Of everything I made that night, this was the definite favorite. I didn't chop the hazelnuts enough and someone suggested that pine nuts would be a good substitute. The amaretti cookies (which I found at an Italian grocery store in the Chicago area) really added a great element to the dish and are something I wouldn't have thought of nor expected. I will definitely make this one again. Thanks Giada! Read more
recipe Pumpkin Ravioli with Sage and Toasted Hazelnuts
Abbi Summerville, SC 10-16-2009
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Hit at the Office!
Rated: 5 stars out of 5

I took this to a work function and everyone wanted the recipe! I used a butternut squash ravioli because that was what they... had at the store. I also had a hard time finding an ameretti cookie, so I used a butter almond cookie. It turned out great. I will definately make this again. It was super easy with superb results. Read more
recipe Pumpkin Ravioli with Sage and Toasted Hazelnuts
Alison Tarzana, CA 10-15-2009
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What? Are You Kidding Me?
Rated: 1 stars out of 5

Exactly what are people giving this recipe multiple stars for? I thought only Sad Sandra got away with telling people that... recipes consisted of opening pre-packed store goods, dumping stuff on it and saying, "Ta-da!" For shame, Giada! For shame!Read more
recipe Pumpkin Ravioli with Sage and Toasted Hazelnuts
Michael Pasadena, CA 10-08-2009
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Wow. This is Rich. And Delicious. And Rich.
Rated: 5 stars out of 5

Made this for the first time tonight for my wife and in-laws. The flavors were fantastic, and the dish presented beautifully:... autumn on a plate. All of us agreed that the dish might be better as an appetizer or even dessert, because it was really, really rich. Some thoughts and experiences: - Bought the pumpkin ravioli from our local Whole Foods market. It was imported from Italy, and expensive compared with other fresh pastas, but good for a treat. - Had to search for how in the world to peel hazelnuts, because I could not find any that were pre-skinned at the market. Followed a pastry chef's instructions, which worked pretty well. Search for skinning hazelnuts on tastingmenu dot com. - Thought that I'd find amaretti cookies at Trader Joe's, but had to pinch hit when they didn't have them. Found, instead, Nonni's Soft-Baked Tusconi Classico cookies at a local grocery store. I have not eaten an amaretti cookie, but the Nonni's cookies were tasty and seemed similar to amarettis, based on descriptions of them found online (i.e., both cookies are heavy on almond flavor and similar in texture to a macaroon).Read more
recipe Pumpkin Ravioli with Sage and Toasted Hazelnuts
Bret Fullerton, CA 10-02-2009
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is this a recipe?
Rated: 2 stars out of 5

I was so excited to come across a recipe for pumpkin ravioli and then when reading it, realized Giada is saying to buy store... bought pumpkin ravioli and then doctor it up. That really is not a recipe for pumpkin ravioli is it? But thanks to Anonymous' - 3/16/05 review, they gave a great sounding filling to actually make a pumpkin ravioli. I will try that. Come on Giada, really?Read more
recipe Pumpkin Ravioli with Sage and Toasted Hazelnuts
Caitlin Northridge, CA 06-09-2009
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yummmyy!
Rated: 5 stars out of 5

i love ravioli and this was bomb!