Pumpkin Uovo in Raviolo with Brown Butter Sage Sauce & Toasted Pepitas
As cliché as it sounds, I cannot actually believe it’s almost the end of the year! I love the holidays, which give me the opportunity to go back home to LA, gather with my family for dinners that leave me stuffed, and catch up with my friends over cocktails. I love the crisp (& decently clean) LA air, the giant Christmas tree at the Grove, and all the excitement the holidays bring. By the time Halloween wraps up and November rolls around, I reflect on the places I’ve traveled, the people I’ve met, the lessons learned, and get excited to plan even more trips and goals for the new year.
With Thanksgiving just around the corner, I thought I’d share one of my favorite fall pasta recipes: Pumpkin Uovo in Raviolo with Brown Butter Sage Sauce & Toasted Pepitas. While this isn’t a traditional Thanksgiving dish, it’s a wonderful starter for your holiday guests, who will be pleasantly surprised as they cut into the savory, yolk-filled raviolo. Each tender pumpkin raviolo is like a perfect little present!
The pumpkin uovo in raviolo is perfectly light and creamy, so your family and friends will have plenty of room for more Thanksgiving fare. This dish is also very festive and absolutely pumpkin through and though — from the pumpkin filling to the buttery toasted pepitas garnish. These little pillowy ravioli are a memorable & exciting way to kick off your Thanksgiving meal.
Pumpkin Uovo in Raviolo
Author: Pasta Ragazza
– 8 egg yolks, refrigerated
– 3 oz whole milk ricotta
– 8 oz pumpkin puree
– 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
– 1/2 tsp grated nutmeg
– Freshly ground pepper
– 6 tbsp butter
– 1 garlic clove, chopped
– 1/4 cup sage leaves
– 1/4 cup toasted pepitas
– 1 batch of pasta dough, rolled into sheets: see recipe here.
Place ricotta, pumpkin puree, cheese, and nutmeg in a medium mixing bowl and mix. Mix in salt and pepper to taste and set aside.
Cut 16 4″ circles out the dough sheets and line 8 of them in a row. Using a pastry bag, pipe 1.5″-2″ rings of ricotta pumpkin filling on 8 of the dough circles. Each ring should be wide enough to hold a yolk. Gently place a yolk in each ring, lightly wet the outer edges of the 8 rounds, and carefully place the remaining 8 rounds over each yolk. Carefully seal each raviolo and use a fork to press the outer edges closed.
Boil a large pot of salted water for the raviolo.
In a separate saucepan, heat the butter over low-medium heat. Once melted, add the sage leaves, garlic, and a few cracks of pepper to the butter. Cook until the butter turns slightly brown and has a nutty scent. At this point, the sage will crackle and the garlic will soften. Add the pepitas, stir the buttery sauce, and remove from heat.
Gently add the ravioli to the boiling salted water and cook for exactly 3 minutes. Remove each raviolo with a slotted spoon and plate 2 per person. Drizzle the brown butter sage sauce and garnish with the toasted sage leaves and pepitas. Serve with parmigiano-reggiano and enjoy immediately.
Shop the Post