PUMPKIN SAGE RAVIOLI RECIPES

Steps:

• Bring a large pot of salted water to a boil.
• Add fresh ravioli and cook for about 4 minutes or until the float to the top.
• Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
• Cover with foil to keep warm while you prepare the sauce.
• In a small saute pan, melt the stick of butter over low heat.
• When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
• Remove butter sauce from the heat and grate in the nutmeg.
• Pour butter sauce over the ravioli.
• Sprinkle with grated cheese and toasted hazel nuts (if using).
• Grate the amaretti cookies over the dish and serve immediately.

Steps:

• Preheat the oven to 400F.
• Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
• Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
• Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
• Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
• Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
• Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
• Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
• Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
• Gently toss raviolis with the butter until warm, 1 to 2 minutes.
• Top with black pepper and serve with additional Pecorino Romano, if desired.