Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle

How Italian can I get, making pumpkin ravioli for our Thanksgiving starter? Warm with the scent of toasted hazelnuts and the perfect combination of pumpkin, rosemary, and sage. Sweet and savory hand-in-hand.

Share this Recipe

Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle
How Italian can I get, making pumpkin ravioli for our thanksgiving starter. Warm with the scent of toasted hazelnuts and the perfect combination of pumpkin, rosemary and sage. Sweet and savory hand-in-hand.
Save to Yummly Yum
Printer Friendly
3998 calories
395 g
1113 g
218 g
120 g
93 g
1515 g
3207 g
31 g
4 g
111 g
Nutrition Facts
Serving Size
1515g
Servings
6
Amount Per Serving
Calories 3998
Calories from Fat 1905
% Daily Value *
Total Fat 218g
336%
Saturated Fat 93g
467%
Trans Fat 4g
Polyunsaturated Fat 19g
Monounsaturated Fat 92g
Cholesterol 1113mg
371%
Sodium 3207mg
134%
Total Carbohydrates 395g
132%
Dietary Fiber 34g
136%
Sugars 31g
Protein 120g
Vitamin A
1247%
Vitamin C
31%
Calcium
97%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the pasta
  1. 1 1/2 cups semolina flour, finest grind
  2. 1 1/2 cups all-purpose flour
  3. 1 teaspoon salt
  4. 4 eggs
  5. 2 tablespoons extra-virgin olive oil
For the pumpkin filling
  1. 1 1/2 cups unsweetened pumpkin puree
  2. 1 cup ricotta cheese
  3. 3-4 leaves fresh sage, minced (about 2 tsp.)
  4. 1-2 sprigs rosemary, stripped and minced (about 2 tsp.)
  5. 1/2 tsp. freshly grated nutmeg
  6. 2 teaspoons of brown sugar
  7. 1/4 teaspoon of cinnamon
  8. salt and fresh cracked black pepper, to taste
For the sauce
  1. 1/2 cup whole hazelnuts
  2. 2 teaspoons of minced chopped sage
  3. 8 TBSP (1 stick, or 1/2 cup) unsalted butter
  4. salt and fresh cracked pepper, to taste
  5. 2 TBSP good quality balsamic vinegar
Make the pasta
  1. Place the flours in a food processor fitted with a metal blade.
  2. Add the salt, eggs, and olive oil.
  3. Process until the dough begins to mass on the blade (about 1-2 minutes).
  4. Remove the dough from the processor and press it into a ball.
  5. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting.
Make the Pumpkin Filling
  1. Mix all ingredients together in a bowl, and season to taste with salt and fresh cracked pepper. Set aside.
Make the Ravioli
  1. Divide your dough ball into quarters, and work with one fourth at a time.
  2. Keep the rest of your dough covered to prevent it from drying out.
  3. Roll your pasta with a pasta machine according to manufacturer’s instructions (generally starting at the widest setting, then rolling thinner and thinner) to at minimum the 7th setting or even thinner.You want the pasta thin, but not in danger of tearing.
  4. The dough will have the tendency to pull back after being rolled out – if it becomes too difficult to work with, let it rest (covered by a damp towel) for 5-10 minutes before continuing.
  5. Once you have a long sheet of pasta, lay it on the ravioli maker and spoon half-teaspoon sized dollops of filling into the middle indentation. When it comes to filling ravioli, less is more.
  6. Lay the second sheet of pasta lengthwise over the fillings, and press down around each one and then using the rolling pin that comes with the ravioli maker.
  7. Make ahead tip: At this point your ravioli is ready to be cooked and served, or you can toss them in a bit of flour, place in a zip-top bag, and freeze for later.
Make The Sauce
  1. Preheat the oven to 350.
  2. Spread the hazelnuts on a baking sheet, and toast in the oven for 8-12 minutes, or until golden and fragrant.
  3. Give them a shake or stir every few minutes to keep them from burning.
  4. Dump the hot hazelnuts into the center of a clean dish towel, and bring the edges of the towel up around them.
  5. Rub the hazelnuts together inside the towel to remove their dark, bitter skins.
  6. Sift the nuts out of the towel and give them a rough chop. Set aside.
  7. In a pan over medium-low heat, melt the butter.
  8. Add the chopped hazelnuts, and cook for 3-5 minutes, stirring occasionally, until the butter turns a rich golden-brown.
  9. Add the sage and balsamic vinagar.
  10. Be careful not to burn the butter! Immediately turn off the heat once the butter has browned and set aside.
Cook the Ravioli
  1. Bring a large pot of salted water to a boil.
  2. Drop 8-10 ravioli at a time, and cook for 2-5 minutes, or until al-dente (time will vary depending on how thin your pasta is and the size of your ravioli).
  3. Remove finished ravioli with a slotted spoon and drain off any excess water.
  4. Repeat with the remaining pasta, then add the ravioli to the pan with the browned butter.
Beta Nutrition
calories
3998
fat
218g
protein
120g
carbs
395g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/