Roasted Pumpkin Ravioli with Brown Butter Sauce, Sage & Hazelnuts

  

 

Ingredients

Serves: 4

•  
  • 1 pound fresh pumpkin, peeled and cut in 1-inch cubes (I used winter squash)
  • 2 cloves of organci garlic, peeled
  • 1 large organic shallot, roughly chopped
  • 4 sprigs fresh organic thyme, leaves only
  • 6 stems fresh organic sage, leaves only
  • 3 tablespoons extra virgin olive oil (I use organic coconut oil)
  • 2 teaspoons kosher salt
  • 4-6 turns freshly ground black pepper
  • 1 cup heavy cream (I use fresh cream
  • 2 organic eggs, beaten lightly
  • 1 teaspoon orange zest
  • 48 egg roll wrappers
  • 2-3 tablespoons flour (I use gluten free)
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 1/2 cup finely shaved parmesan cheese
• • FOR BROWN BUTTER SAUCE:
  • 2 sticks unsalted organic  butter
  • 2 tablespoons finely sliced sage (fresh picked if you can, if not then organic)
  • 1/2 teaspoon kosher salt
  • 6 turns freshly ground black pepper
  • 1 squeeze of organic lemon juice

Directions

1. Pre-heat oven to 375 degrees F. Take a roasting tray and spread out pumpkin, garlic and shallot. Sprinkle thyme and sage over the top. Drizzle liberally with olive oil and season with salt and pepper. Roast in the oven for 20 minutes until pumpkin and shallot are slightly caramelized around the edges. Remove from oven and scrape into a food processor and puree with cream, eggs, and orange zest. Set aside to cool.

2. Take a 3-inch cookie cutter and cut out 3-inch circles from the egg roll wrappers. Lay 24 circles out on a lightly floured surface and top each with approximately a teaspoon of filling. Using a pastry brush, lightly wet the perimeter of the circles then place another round wrapper on top and lightly press around the edges to seal – as you work your way around the filling try to squeeze out as much air from the inside as possible.

Bring a large pot of salted water to a boil as you prepare the sauce. Cook the ravioli for 4-5 minutes until the wrappers become just opaque.

4. Place the butter and sage in a large sauté pan over medium-high heat. Swirl the pan as it heats up so the sage cooks evenly. Cook for 3-4 minutes until the butter starts to develop brown bits and smells rich and nutty. Season with salt and pepper and a squeeze of lemon juice. Then drain the ravioli in batches and toss in brown butter sauce. Divide ravioli amongst plates and spoon brown butter sauce over the top. Garnish with chopped hazelnuts and shaved fresh parmesan.