Summary

The recipe Pumpkin Ravioli With Browned Butter Sage Sauce could satisfy your Mediterranean craving in around 45 minutes. This recipe makes 4 servings with 813 calories, 34g of protein, and 40g of fat each. For $2.32 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 5 people found this recipe to be delicious and satisfying. It works well as a main course. Head to the store and pick up salt, cream, parmesan cheese, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. If you like this recipe, you might also like recipes such as Pumpkin Gnocchi in Browned Butter Sage Sauce, Sage & Browned Butter Ravioli, and Browned Butter Mushroom Ravioli with Sage.

Instructions

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!

Ingredients

• 1 Dough
• 2 sour cream
• 3 egg
• 4 flour to make a dough
• 5 Splash of milk
• 6 pumpkin puree
• 7 grated Parmesan cheese
• 8 egg yolk
• 9 rubbed sage
• 10 salt
• 11 pepper
• 12 Water
• 13 Parmesan cheese for topping, if you wish
• 14 Sauce
• 15 butter

Directions

• 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!