Brown Butter Ravioli with Pumpkin

This meal is knock your socks off good. Its a very fancy looking meal that highlights some of the best flavors of fall.

http://rachaelrayshow.com/food/recipes/saltimbocca-brown-butter-ravioli-pumpkin/

Ingredients:

1 2lb sugar pumpkin, peeled and cut into 1 in. cubes

3 tbsp evoo

salt and pepper

nutmeg

1/3 lb pancetta, diced- I used bacon

1 1/2 lb fresh cheese ravioli

6 tbsp butter

20 fresh sage leaves

parmigiano reggiano cheese

balsamic drizzle-recipe below

Directions:

Preheat oven to 400.

Arrange pumpkin cubes on large cookie sheet and drizzle with a couple of tablespoons of evoo. Season with salt, pepper, and nutmeg. Roast 15 mins. Turn. Roast additional 15 mins.

After you turn the pumpkin, bring a large pot of water to a boil for the pasta.

Heat a tbsp of evoo in small skillet. Add in bacon or pancetta and cook until crispy. Drain on paper towels and wipe skillet clean.  Drop pasta and cook 5 mins.

Melt butter in skillet. Add in sage leaves and crisp, about 2-3 mins. Reserve crisped sage.  Reduce heat and brown the butter. This doesnt take long, about 3-5 mins. Drain pasta and toss with butter.

In large serving plate, gently toss together the pumpkin and ravioli. Top with parm cheese, crumbled sage leaves, and balsamic drizzle.

Recipe for balsamic drizzle:

1 cup balsamic vinegar

2 tbsp brown sugar

Combine vinegar and sugar in small saucepan and cook about 20 mins or until thick.

DSCN1843

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2 Comments (+add yours?)

  1. livelaughlovecook
    Oct 12, 2009 @ 22:56:57

    This looks fantastic!

    Reply

  2. Joumana
    Oct 21, 2009 @ 03:40:33

    I think Rachael Ray got the recipe from Marcela Hazan. At least that’s where I saw it and tried it years ago. It is very refined. To be enjoyed with someone special. Definitely not for the ribs and ketchup crowd!

    Reply

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