Photo: Pumpkin Ravioli with Sage and Toasted Hazelnuts Recipe
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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By sarah.t414_12261655
walnut creek
on October 23, 2012
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Tasty butter sage sauce! I used Giada's recipe as a base idea mostly since I added sauteed mushroom, onion, and peas to add some color and veggies. I also cut half the butter and added white wine to taste. Turned out sooo yummy!
By ErinElizabeth225
on October 18, 2011
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This was really delicious! And very easy. I spruced it up and added some health points with some cubed butternut squash and chopped asparagus, which I sauteed to tender crisp and mixed in with the ravioli. It made a fantastic addition and made it feel a bit more like a full meal. As I was cooking this recipe, it sounded so great that my brother and sister both popped by for a surprise dinner visit!
By Bekilow12907
on February 19, 2011
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After trying Pumpkin Ravioli for the first time in a local restaurant I had to try making it on my own and this was the perfect recipe for a homemade take on it. The sauce compliments the slight sweetness of the pumpkin well. I also add caramelized onions to the dish which brought it up a notch.
Read all 26 reviews