Monday, September 12, 2011

Fist Pumpkin Ravioli with Butter Sage Sauce

Get it? Fist pumpkin? Kinda like fist pumpin?? Ok so anyways here is how frugal (and smart!) I am. We all love the fall in New England, right? Well one of my favorite things about the fall are the decorations, the edible decorations that is. Farmer's markets have so many kinds of squash and pumpkins; flat ones, red ones, green ones, long, short, fat, skinny all kinds and its so much fun to display them. Its even more fun to cook them when you are done looking! (I think I told you in another post that you can keep pumpkins and squash for months in a cool dry home.)

Anyway...I made some squash ravioli months ago and FINALLY cooked them, drizzled a nice sage butter sauce over them and o..m..g they are delicious.

Sage Butter Sauce:
2 tbsp butter
2 tbsp olive oil
8 leaves fresh sage
1/2 lemon, juiced

Melt the butter and oil, allow the butter to brown slightly, add the sage and cook for a minute, shut the heat and add the lemon juice

I can't find the recipe that I used, but this one from Martha Stewart sounds amazing.

  • 1 3-pound sugar pumpkin, or butternut squash
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons light-brown sugar
  • 1 large egg
  • 1/4 cup Locatelli cheese
  • 3 large or 6 small amaretti cookies, crushed
  • 2 tablespoons ricotta cheese
  • 1 teaspoon shallots, chopped
  • Pinch of nutmeg
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds store-bought fresh pasta sheets or wonton wrappers

  • Click on the link for info from a previous entry I wrote on cooking pumpkin. Once you have done this, mix the ingredients together. Take each wonton wrapper and place a spoonful on the wrapper, wet the edges lightly and fold over. If the filling squeezes out, you've put too much in, so add a little less next time.
  • Place each ravioli on a cookie sheet sprinkled with flour. Place the pan in the freezer for 30 minutes before cooking, or if you are not eating these for a while, let them freeze completely before you bag them. 
  • To cook, bring a salted pot of water to a boil and place the raviolis in the pot. They should cook in 5-7 minutes. Drain and pour the sage butter sauce over just before serving. 

  • can use squash.


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