The best Pumpkin Ravioli I've found is from Buon Italia in Chelsea Market. However, not only doesn't the ravioli have to be from Buon Italia, it doesn't have to be pumpkin either (although the combo of the pumpkin and sage is really yummy)
1 Box Fresh Pumpkin Ravioli
3 TBS Butter (not salted)
6 Fresh Sage leaves, plus extra for garnish
Grated Cheese
Salt & pepper
1. Put the salted pasta water on to boil. Put the butter in a pan (because you want to the butter to "brown" it's better to a non-black pan since you won't really be able to see the color change) and start cooking on low heat. Keep it cooking until it just starts to turn from yellow to a deep beige. Put in the sage leaves.
2. Boil the ravioli. This shouldn't take more than about 3 minutes. Any longer and the pasta will start to split and the pumpkin stuffing will start to ooze out. Strain it and put it in a bowl.
3. By now the butter should be a nice Teddy-Bear-Brown color. Pour it over the pasta and lightly sprinkle it with grated cheese, and salt and pepper it to taste. Put some fresh sage leaves on top for razzle-dazzle and enjoy!
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2 comments:
this looks delicious.
and i have a question for the duchess... does anyone ever use salted butter for anything???
Ooo it is very yummy and easy!
And, unfortunatly, I'm afraid do. The fools.
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