Kerby's Culinary Corner
Recipe: Pumpkin Ravioli with Sage-Butter Sauce
This is one of our favorite cool-season recipes and it is even better with home-made pasta. Our favorite
pasta recipe is from chef Anne Burrell.
No time to make pasta? Premade wonton wrappers are a great way to enjoy the flavors of fall as well.
1 15-ounce can pumpkin puree or 1-b fresh pie pumpkin
1 yellow onion, finely chopped
3 cloves garlic, minced
1 stick plus 2 tablespooons of unsalted butter
2 eggs beaten
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
dash of pumpkin pie spice
1/4 teaspoon black pepper
2 tablespoons Panko
30 to 40 fresh sage leaves
2 tablespoons kosher salt
If using canned pumpkin, simply transfer the pumpkin puree to a mixing bowl. To roast fresh pumpkin,
prick the pumpkin in serveral places with a fork. Place on a baking sheet and roast in a 400°F oven for
45 to 50 minutes or until tender. Allow to cool, peel and then puree ina food processor.
In a skillet over low heat, sweat the garlic and onions in 2 tablespoons of butter until tender. Add in 2 to
3 tablespoons of chopped fresh sage and cook for 1 additional minute. Allow to cool
slightly, and then add the cooked onion and garlic, eggs, cheese, nutmeg, pumpkin pie spice, salt and pepper to the pumpkin puree and mix well. Add breadcrumbs
and combine, making sure the mixture holds together.
If you are using fresh pasta, with a pasta machine or a floured rolling pin, roll out the pasta to about
1/32 inch thick. Fill ravioli or wonton wrappers with about 1 teaspoon of the pumpkin filling. Do not overfill
raviolis or they won't hold together. Getting the proper amount may take a few tries.
Melt the remaining stick of butter over low heat in a large skillet. Add the remaining sage leaves (whole)
and warm until the butter is fully infused with sage flavor, about 3 to 4 minutes. Remove from heat.
In a large pot, bring 6 quarts of water to a boil. Salt the water with the 2 tablespoons of kosker salt
and gently drop in enough ravioli to fill the pot, but not overcrowd. In our pot, it was about 10 at a time.
Allow water to return to a boil and cook for about 3 to 5 minutes and the pasta begins to look tender and
slightly translucent. Using a slotted spoon, remove the cooked ravioli from the pot and place in a large, shallow
bowl. Repeat until all ravioli are cooked.
To serve, place ravioli on a plate, drizzle with the sage-butter sauce, garnish with a few fresh sage leaves and
Parmiggiano-Reggiano and enjoy.
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