Pumpkin Ravioli with Hazelnut Sage Butter and Roasted Autumnal Vegetables
Serves: 2 to 4
The irresistible rich flavor of browned butter combines perfectly with hazelnuts, sage and lemon to counterpoint one of fall's greatest dishes! The addition of jewel-colored roasted vegetables makes this a really special meal.
- 12 to 16 pumpkin ravioli (see Basic Pumpkin Ravioli recipe) Add to list
- 4 ounces unsalted butter Add to list
- 1/4 cup chopped hazelnuts Add to list
- 1 teaspoon chopped fresh sage Add to list
- 1 tablespoon lemon juice Add to list
- Salt and pepper to taste Add to list
- Roasted Autumnal Vegetables (see below for recipe) Add to list
- Freshly grated Pecorino Romano (or your favorite Italian grating cheese) Add to list
Roasted Autumnal Vegetables
- 1 red beet, peeled and cut into 1/2-inch dice Add to list
- 1 small yam, peeled and cut into 1/2-inch dice Add to list
- 6 to 8 Brussels sprouts (or lots more if you're like Ciscoe!), cut in half Add to list
- Any other colorful root vegetable you happen to love, cut into 1/2-inch dice Add to list
- Olive oil Add to list
- Salt and pepper Add to list
Cook the ravioli in boiling salted water for 5 to 7 minutes or until al dente. Drain them and toss with a little olive oil to keep them from sticking while you prepare the sauce.
Melt the butter over medium heat in a wide sauté pan and add the hazelnuts. Cook, stirring, until the butter takes on a light golden color and smells like popcorn, about 2 minutes. Reduce the heat to low, add the sage and stir for a few seconds; then stir in the lemon juice and season with the salt and pepper.
Add the ravioli, one at a time, to the pan and gently spoon the sauce over and around to heat through.
Serve immediately, garnished with the roasted vegetables and freshly grated Romano cheese.
For Roasted Autumnal Vegetables
Preheat your oven to 425° F.
In separate bowls, (to keep the beets from bleeding into the other vegetables) toss each of the vegetables in a little olive oil and salt and pepper. Spread them out in a single layer on a baking sheet (it may take 2 baking sheets, depending on how many vegetables you're roasting) and cook until the yams are tender and the Brussels sprouts are crispy on the edges, about 15 minutes.
Recipe by, PCC Cooks instructor
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired on October 12, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.