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 Add to list
Roasted Autumnal Vegetables
Cook ravioli in boiling salted water for 5 to 7 minutes or until al dente. Drain and toss with a little olive oil to keep them from sticking while you prepare the sauce.
Melt butter over medium heat in a wide sauté pan and add hazelnuts. Cook, stirring, until butter takes on a light golden color and smells like popcorn, about 2 minutes. Reduce heat to low, add sage and stir for a few seconds; then stir in lemon juice and season with salt and pepper.
Add cooked 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 oven to 425° F.
In separate bowls, (to keep the beets from bleeding into the other vegetables) toss each vegetable in a little olive oil and salt and pepper. Spread in a single layer on a baking sheet and cook until yams are tender and Brussels sprouts are crispy on the edges, about 15 minutes.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired on October 12, 2007