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Pumpkin Tortellini with Brown Butter and Sage

Pumpkin Tortellini with Brown Butter and Sage



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Pumpkin Tortellini with Brown Butter and Sage

Here's a simple preparation for pumpkin tortellini. Use the highest-quality butter you can find, such as unsalted European-style or Irish butter.

See all tortellini recipes.

Ingredients

  • Pinch of salt
  • 2 Pounds pumpkin tortellini
  • 4 Ounces butter
  • 8 Ounces chicken stock
  • 4 sage leaves
  • Salt and pepper, to taste
  • Chopped parsley, for garnish
  • 2 -3 ounces pecorino, for serving
  • 1 -2 teaspoons granulated honey, for serving

Rachael Ray's Pumpkin-Stuffed Pasta or Gnocchi with Brown Butter & Sage Sauce

1. Bring a large pot of water to a boil for the pasta.

2. Heat a large skillet over medium add the butter. When the butter foams, add the garlic and nuts. Stir until the garlic softens, about 2 minutes.

3. Salt the boiling water, then add the pasta and cook about a minute less than the package directions.

4. Meanwhile, add the sage to the sauce in the skillet. Cook over medium until the butter browns and the sage is starting to crisp and brown, about 5 minutes. Stir in the nutmeg and vinegar and remove from heat.

5. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, greens, and 1/4 cup cheese to the sauce. Gently toss until the sauce coats the pasta and the greens wilt, 1 to 2 minutes.


Related Video

I made this with butternut squash ravioli and it was perfect. Instead of the pasta water I used a little chicken broth.

To spruce up the sauce I used combo butter and olive oil, and added large clove of minced garlic along with the sage. Served over mushroom ravioli. Very Nice.

This is a simple recipe. The quality of dish will depend on the quality fresh tortellini. We used Herb Chicken Tortellini. I would defintely make this again.

My husband did not care much for this. It is quick and easy, but the taste is just okay, nothing to remember. I won't get out of my way to do this again, but I might if I have some more fresh sage leftovers and I need a quick fix.

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Pumpkin Ravioli with Sage Brown Butter

Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.

When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg process until smooth. Season with salt and pepper.

Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina freeze for at least 30 minutes.

Bring a large pot of water to a boil season with salt. Add ravioli cook until it just floats, 3 to 4 minutes.

In a large saute pan, melt butter over high heat. Add sage cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.


Recipe Summary

  • 2 sage sprigs, divided
  • 1/2 cup butter
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/4 cups canned pumpkin
  • 3 ounces Parmigiano-Reggiano cheese, grated (about 3⁄4 cup)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon kosher salt
  • 1 (10-oz.) pkg. wonton wrappers (48 wrappers)
  • 1 large egg, lightly beaten

Finely chop leaves from 1 sage sprig to equal about 1 tablespoon. Combine chopped sage and butter in a medium skillet over medium. Cook, swirling occasionally, until butter is lightly browned and fragrant, 4 to 5 minutes. Remove half of butter-sage mixture from skillet combine with 2 tablespoons of the oil in a small bowl, and set aside. Remove skillet from heat, and add pumpkin, Parmigiano-Reggiano, lemon juice, and salt to skillet, stirring to combine.

Place 8 wonton wrappers on a cutting board. Brush outside edges with some of the beaten egg. Place 1 rounded tablespoon of pumpkin filling in center of each wrapper, leaving a 1⁄2-inch border around the edge. Place a second wrapper on top, pressing the edges together to seal. Press gently on filling to spread evenly. Move ravioli to a tray, and cover with plastic wrap. Repeat procedure with remaining wrappers, beaten egg, and pumpkin mixture.

Remove leaves from remaining sage sprig. Heat remaining 1 tablespoon oil in a small skillet over medium-high. Add sage leaves to skillet cook until crispy, 2 to 3 seconds. Remove from skillet, and set aside.

Bring a large pot of salted water to a boil over high. Add half of the ravioli to pot, adding 1 at a time. Cook until ravioli are tender, 1 to 2 minutes. Remove from water with a slotted spoon, and drain excess water. Transfer cooked ravioli to a plate. Repeat procedure with remaining ravioli. Divide cooked ravioli evenly among 4 plates, and drizzle with reserved sage brown butter-and-oil mixture. Garnish servings with crispy sage leaves.


Pumpkin Tortelloni with Sage and Pumpkin Seeds

Welcome to Pumpkin Week, when we’re going celebrate everyone’s favorite fall ingredient by featuring pumpkin recipes—both sweet and savory—every day for our Recipe of the Day. Tortelloni—a bigger version of tortellini, closer to a dumpling—is traditionally stuffed with pumpkin, nutmeg and Parmigiano-Reggiano. But beyond that starting point, the regional variations are countless. Chef Thomas McNaughton of San Francisco’s restaurant Flour + Water puts pumpkin seeds in the sauce, to give the tortelloni a little crunch and nuttiness, and he coats the pasta with a brown butter sauce. At his restaurant they often opt to use Cinderella pumpkins, which are great for fillings because they are naturally low in water. Butternut squash will also work well if you can’t find an heirloom pumpkin.

Pumpkin Tortelloni with Sage and Pumpkin Seeds

For the filling:

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter

2 1/4 lb. (1 kg) Cinderella or other heirloom pumpkin or butternut squash, halved, seeded and stringy fibers removed (seeds reserved)

1 Tbs. apple cider vinegar

2 1/2 cups (6 oz./185 g) freshly grated Parmigiano-Reggiano cheese

Semolina flour for dusting

5 Tbs. (2 1/2 oz./75 g) unsalted butter

6 fresh sage leaves, finely slivered

Freshly grated Parmigiano-Reggiano cheese for finishing

Prepare the ravioli dough as instructed. Let rest for at least 30 minutes at room temperature. If resting for more than 6 hours, store the dough in the refrigerator. The dough will hold for up 2 days in the refrigerator, but it’s best to use it the same day you make it, because the egg yolks will oxidize and discolor the dough over time. Remove the dough from the refrigerator at least 30 minutes before rolling it out.

Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.

Heat a sauté pan over medium heat and add the butter. Once the butter has melted and the foam has subsided, cook, stirring constantly, until the butter becomes a light tan color. Smell the butter it should have a nutty aroma. Remove from the heat and set aside.

To make the filling, cut the pumpkin in half, drizzle with olive oil and season liberally with kosher salt. Place the pumpkin, cut side down, on the prepared baking sheet. Roast the pumpkin until fully tender when pierced with a knife, 45 to 60 minutes. The pumpkin should be soft to the touch but not mushy or deflated. Scoop out the flesh of the pumpkin and discard the rind. Add the warm pumpkin to a blender along with the brown butter, cinnamon, nutmeg and vinegar. Puree until smooth and season to taste with salt. The puree should have a nice balance of sweetness and acidity. If the pumpkin lacks sweetness and depth of flavor, add the honey to balance the flavor. Spoon the puree into a bowl and fold in the cheese. You should have about 3 1/2 cups (28 fl. oz./875 ml) filling. Cover and transfer to the refrigerator to cool.

Dust 2 baking sheets with semolina flour and set aside.

To make the pasta, slice off a section of the ball of dough, immediately rewrapping the unused portion in plastic wrap. Place the piece of dough on the work surface and, with a rolling pin, flatten it enough so that it will fit into the widest setting of your pasta machine. Begin rolling the dough through the machine, starting with the widest setting. Guide it quickly through the slot once. Then decrease the thickness setting by one and repeat. Decrease the thickness setting by one more and roll the dough through quickly one more time. Once the dough has gone through three times, once of each of the first three settings, it should have doubled in length.

Lay the dough on a flat surface. The dough’s hydration level at this point is so low that you’ll probably see some streaks this is normal, which is the reason for the next crucial step: laminating the dough.

Using a rolling pin as a makeshift ruler, measure the width of your pasta machine’s slot, minus the thickness of two fingers. This measurement represents the ideal width of the pasta sheet, with about a finger’s length on each side, so there’s plenty of room in the machine. Take that rolling pin measurement to the end of the pasta sheet and make a gentle indentation in the dough representing the measurement’s length. Make that mark the crease and fold the pasta over. Repeat for the rest of the pasta sheet, keeping that same initial measurement. For best results, you want a minimum of four layers. Secure the layers of the pasta together with the rolling pin, rolling it flat enough that it can fit in the machine. Put the dough back in the machine, but with a 90-degree turn of the sheet. In other words, what was the bottom edge of the pasta is now going through the machine first.

This time around it’s important to roll out the dough to three times on each setting at a steady, smooth pace. If you roll it too fast, it will snap back to its earlier thickness, thereby lengthening the time you’re going through each number.

It’s important to maintain a consistent speed while cranking in order to keep a consistent thickness. You should be able to see and feel the resistance as the dough passes through the rollers. On the first time at each level, the dough will compress. It’s time to move onto the next level with the dough slips through without any trouble. The first few thickness settings (the biggest widths) usually require three passes once you’re into thinner territory, there’s less pasta dough compressing, so it goes more quickly and two passes get the job done.

Keep rolling the dough until it is just translucent, or just slightly thinner than 1/16 inch (2 mm). If you can see the outline of your fingers behind it, or the grain of the wood table through the pasta, you’re in good shape. For most (but not all) hand-cranked pasta machines at home, it’s the second-to-last setting. Cut a 2-foot (60-cm) section of the dough sheet and cover the rest of the dough with plastic wrap.

Using a straight wheel cutter or sharp knife and a ruler, cut the dough into 2 3/4-inch (7-cm) squares. Using a piping bag or spoon, place 2 tsp. of filling into the middle of each square. Fold the pasta in half so the opposite corners meet, forming a triangle. Use a spritz of water from a spray bottle to help seal it if necessary. Gently press out the air around the filling by running your fingers from the tip of the triangle downward. With your thumbs along the base of the triangle and your index fingers halfway down each side of the triangle, gently pinch your index fingers and thumbs together and rotate your left index finger to fit under the base of the triangle. Wrap the corners around your left index and middle fingers and pinch them together to seal. You should have a small gap between the filling and the pinched dough, like a ring.

Working quickly, place the tortelloni on the prepared baking sheets, spaced apart, until ready to cook. Don’t let the tortelloni touch each other or they may stick together. Repeat until you run out of dough or filling. You should have 30 to 40 pieces.

Preheat an oven to 350°F (180°C). Bring a large pot of salted water to a boil.

In a small bowl, stir together the pumpkin seeds with the olive oil and a pinch of salt. Spread the seeds on a baking sheet and toast until golden brown, about 11 minutes. Transfer to a plate and set aside.

Drop the pasta into the boiling water. Meanwhile, heat a 12-inch (30-cm) sauté pan over high heat. Add 1/4 cup (2 fl. oz./60 ml) of the seasoned pasta water and the butter and bring to a simmer. Once the pasta is cooked 80 percent through, until almost al dente, about 2 to 3 minutes, add it to the pan along with the sage and swirl until the sauce coats the back of a spoon. Reserve the pasta water. If needed, add a few more tablespoons of pasta water to keep a saucy consistency and continue cooking until the pasta is tender, about 90 seconds. Season with salt.

To serve, divide the pasta and sauce between 4 plates. Sprinkle with Parmigiano-Reggiano and the toasted pumpkin seeds and serve immediately. Serves 4.

Adapted from Flour + Water: Pasta, by Thomas McNaughton with Paolo Lucchesi (Ten Speed Press, 2014)


There’s something magical when you try to recreate your favorite restaurant recipe and the result surpasses your expectations. If you need comfort food on a chilly night then this Pumpkin Ravioli Recipe will surely hit the spot.

It’s soft, sweet and savory at the time. Just like a warm hug. The best part? There’s no rolling or kneading involved – Have it on your table in 20 minutes or less! AND NO it’s not frozen ravioli. You actually make it using my little secrets.

The filling is made with Pumpkin Ricotta cheese which brings great flavor and texture. The sauce is made by cooking butter and sage until they brown up a bit.

Top it off with parmesan cheese and voila! So what’s my secret weapon to making these super fast? Wonton Wrappers. Found in the refrigerated section of your supermarket.

These wonton wrappers are great to use and don’t need kneading. Just stuff and top with another sheet. Water will serve as “glue” to stick both sheets. Add to boiling water and that’s it. I used a cookie cutter to make them look round just like a real ravioli but you can certainly skip this step if you like them square. Below

Add to boiling water and that’s it. I used a cookie cutter to make them look round just like a real ravioli but you can certainly skip this step if you like them square. Below are step by step photos of the whole process.

Once you make the first 4 ravioli, you will be making them faster than you know it. They actually cook for 3-4 minutes and then I add them directly to the sauce so they coat well on both sides.

If you have kids they could help you make them! Just form an assembly line with the wonton wrappers and filling. I always have a little bowl of water nearby so I can wet my fingers (shown on pic 1 top left).

Water makes the perfect glue when you stick a second wonton wrapper on top. If you prefer, don’t use the second layer and just fold it using the edges, you’ll get a little triangle shaped pasta.


PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE AND PANCETTA CRACKLINGS

There is rarely an indifference to this pungent, earthy and strangely aromatic herb. You either love sage or you don't. I happen to really like sage. It is hearty and resilient in the garden, which makes it a great herb to grow and use nearly year-round, depending where you live. You can plant a pot or a small plot and it will multiply quickly and requires little maintenance.

I love the typical combinations, such as with potatoes or apples. You can sauté fresh sage with onions and pancetta or smoked bacon and make a wonderful base for stewed cabbage or caramelized apples. You can dry sage leaves in a 225 degree oven until crisp, then crumble them up in Maldon sea salt and have a wonderful aromatic salt for grilling, sautéing and roasting pork and poultry. You can fry sage leaves in butter until it is a glistening golden , nutty brown and serve over ricotta stuffed ravioli or ladle it over a bowl of fingerling potatoes or mix it with fresh cream and layer it with slices of yukon gold potatoes in a gratin dish with plenty of Parmesan cheese.

Fall is just around the corner, so I thought I would look ahead, stock the pantry and get ready to make my favorite recipe when the season rolls around. It will be here before we know it!

PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE AND PANCETTA CRACKLINGS

1 recipe pasta dough sheets, made from scratch or use fresh pasta sheets from your local specialty food market.
You can also find wonderful pre-made ravioli or tortellini. If you can't find pumpkin, try another flavor such as fresh ricotta and spinach.

Pasta filling:
1 cup Bella Cucina Sweet Pumpkin Pesto
1 egg yolk, beaten
1 oz. pancetta slices
8 tbs. unsalted butter
15-20 fresh sage leaves, long stems removed
Parmesan cheese

Roll out the pasta dough into thin sheets or lay one pre-rolled sheet on floured counter and brush lightly with egg yolk. Place one tablespoon every 3 inches in center of dough. Place another sheet on top of stuffed sheet and press around edges where stuffing is to remove any air bubbles. Cut into squares with knife or pasta wheel, leaving a nice edge of pasta around filling. Place on semolina lined sheet pan to prevent sticking. If not using immediately, place in freezer.

To cook ravioli, heat 4 quarts boiling salted water. Add ravioli gently by hand, avoid adding the semolina. Cook until al dente or until ravioli float to top (about 3-5 minutes depending on if ravioli are fresh or frozen). Taste for doneness.

Meanwhile, cut pancetta into pieces and sauté until crisp. Remove pan and drain on paper towels. Heat butter in the same saucepan over medium heat. Add sage leaves and cook until leaves are crisp and butter is nutty brown. Do not overcook butter, as it will cook quickly and may easily burn. Remove from heat and pour over cooked ravioli.


Recipe Summary

  • 1 pound fresh pasta, or any preferred fresh or dried pasta
  • 8 tablespoons unsalted butter
  • Pinch crushed red pepper flakes
  • 1/4 cup plus 2 tablespoons minced shallots
  • 12 sage leaves, roughly chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup pumpkin butter
  • Freshly grated Parmigiano-Reggiano, for garnish

In a large, deep skillet of simmering salted water, cook the pasta until al dente. Drain, reserving 1 cup of pasta cooking water.

In a small skillet over medium-high heat, melt the butter. Add the crushed red pepper flakes, minced shallots, sage leaves, salt, and pepper. Whisk until butter begins to bubble and brown. Stir in the pumpkin butter, a splash of pasta water and whisk to combine until saucy. Toss with cooked pasta. Garnish with grated Parmigiano-Reggiano.


Pumpkin Ravioli with Sage and Brown Butter

Fall flavors wrapped in a savory butter and sage sauce.

I’ve got a fun fall recipe that is a delicious nod to the fall season. Pumpkin ravioli is super simple to make and so-so-so good to eat. I use two short cuts, canned pumpkin puree and wonton wrappers, to whip up a batch of ravioli in less than 30 minutes. Don’t get me wrong, I love to make homemade ravioli but I also love having a few of these quick and easy tricks up my sleeve. This is one trick that is a real fall treat. Pumpkin, sage, butter, I mean, come on! It’s savory and delicious, the perfect fall recipe.

Warm noodles tossed with butter and fresh parmesan cheese is one of my favorite comfort foods. What better way to make this into a more refined meal than by adding savory pumpkin and sage. To stick with that savory fall flavor, I like to add warm spices to the pumpkin puree, like ground ginger and a little bit of nutmeg. They bring a depth and richness that blends beautifully with the pumpkin filling.

Homemade ravioli is fairly simple to make but mid-week, I’m looking for something a little faster. Pre-made wonton wrappers offer the perfect solution and they’re readily available at your grocery store. A spoonful of the pumpkin filling goes right into the center of each wonton square and is sealed with an egg wash and a second wrapper. That’s it!

Warm sage butter and toasted pine nuts are the most drool-worthy toppings to this simple yet flavorful pumpkin ravioli. The finished product looks, smells, and tastes like something from a fine restaurant. I love to sit down and enjoy a bowl of these perfect little package of fall flavors.