Peter Salerno’s Favorite Recipe for Pumpkin Ravioli
Trying to find that perfect appetizer, starter plate or side entree for your Thanksgiving table in 2014? Look no further than this delicious recipe for homemade pumpkin ravioli.
Pumpkin is all the rage in fall cooking over the last few years, and what’s not to love? It’s hearty, healthy, savory and flavorful, and in many ways the perfect edible embodiment of fall. Sure, we all love pumpkin pie, pumpkin spice cake, and pumpkin-flavored lattes, but it doesn’t always have to serve as an ingredient in a sweet dish or dessert.
When Peter Salerno went looking for his favorite recipe for pumpkin ravioli, he found that sometimes the most trusted name is the very best. Williams-Sonoma provides an outstanding pumpkin ravioli recipe on their official website that provides a wonderful blend of sweet and savory, light and filling.
One thing that makes the Williams-Sonoma recipe for pumpkin ravioli stand out is the inclusion of sage butter. Where many recipes keep the ingredients separate, Williams-Sonoma provides a hassle-free set of directions to create your own clarified sage butter. Delicious!
Enjoy Peter Salerno’s favorite recipe for pumpkin ravioli (courtesy of Williams-Sonoma) below. When you try it for yourself, leave a comment and let us know how much you enjoyed it!
From Peter Salerno’s Kitchen: Pumpkin Ravioli Recipe (from Williams-Sonoma)
Ingredients
- 1-lb. piece Cheese or Sugar Pie pumpkin, calabaza or butternut squash, seeds and strings removed
- 1 egg yolk, lightly beaten
- 2 Tbs. grated Parmigiano-Reggiano or grana padano cheese
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. fine sea salt
- 1 to 2 Tbs. dried bread crumbs
- 1 1/4 lb. egg pasta (see related recipe at left)
- 5 Tbs. unsalted butter, clarified (see tip below)
- 12 large fresh sage leaves
- 2 Tbs. kosher salt
- Grated Parmigiano-Reggiano cheese for serving
Preparation
To make the filling, preheat an oven to 400ºF.
Prick the pumpkin with a fork before roasting to help evaporate the moisture. Place the pumpkin directly on the oven rack and roast until tender when pierced with the tip of a knife, 45 to 50 minutes.
When the pumpkin is cool enough to handle, scrape the flesh from the peel; transfer to a food processor and process until smooth.
Transfer the pumpkin puree to a bowl. Add the egg yolk, cheese, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.
Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch thick, then fill and cut the ravioli (see related tip at left)
Pour the clarified butter into a small fry pan and place over low heat. Add the sage leaves and heat until the butter is saturated with the flavor of the sage, 3 to 4 minutes. Remove from the heat and cover to keep warm.
In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt, gently drop in half of the ravioli and cover the pot. When the water returns to a boil, uncover and cook, stirring gently occasionally and reducing the heat as needed to prevent the ravioli from knocking against one another and breaking. The total cooking time should be 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner tastes tender, the pasta is done. Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist, and transfer to a warmed large, shallow serving bowl; cover the bowl to keep the ravioli warm. Repeat to cook the remaining ravioli.
Drizzle the sage butter over the ravioli and serve immediately. Pass the cheese at the table. Serves 4.
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