Pumpkin Ravioli
Ravioli:
1 package frozen ravioli dough, thawed
2 cloves garlic, grated
A pinch of salt
1 teaspoon, chopped sage (optional)
½ teaspoon pumpkin pie spice
½ cup shredded cheese
½ cup ricotta cheese
2 tbsp. shredded parmesan
1 cup canned pumpkin
¼ teaspoon lemon zest (optional)
Brown Butter Sauce:
1 stick butter
2 cloves garlic
Sage leaves (optional)
Parmesan cheese
In a bowl, mix together the garlic, salt, sage, pumpkin pie spice, cheeses, pumpkin and lemon zest if using.
Place a tablespoon of filling on to the center of a ravioli wrapper being mindful to keep the edges clear. Place another dough on top and pinch the edges shut. Repeat until all the wrappers are used.
Add salt to a pot of water and bring to a boil. Place your ravioli into the water gently a few at a time and boil for about 3-5 minutes or until they float to the top.
In the meantime, make your sauce. Brown some butter in a skillet over medium heat, being careful not to burn the butter. Add some garlic to the pan and allow the flavors to meld.
Remove your ravioli from the water with a strainer and place into the brown butter. Be careful it may splatter. Use a spoon to baste your ravioli.
Grate some parmesan over your ravioli to your liking and continue to baste until the sauce looks a little thicker and creamier. Place some sage leaves in your pan to absorb the flavor. Remove from the pan and top with parmesan as desired.
