Cheese Ravioli with Pumpkin Cream Sauce

Name: Cheese Ravioli with Pumpkin Cream Sauce
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ lb Cheese Ravioli (1½ pounds fresh cheese ravioli); 0.63 tsp Table Salt (5/8 teaspoon table salt, divided, plus salt for cooking pasta); 5 tbsp Unsalted Butter (5 tablespoons unsalted butter, divided); ¼ cup Hazelnuts (¼ cup blanched hazelnuts, chopped); 12 pieces Sage (12 fresh sage leaves); 1 tsp Sherry Vinegar (1 teaspoon sherry vinegar); ¼ cup Shallots (¼ cup finely chopped shallot); ¼ tsp Nutmeg (¼ teaspoon ground nutmeg); 1 cup Heavy Cream (1 cup heavy cream); ½ cup Pumpkin Purée (½ cup canned unsweetened pumpkin puree); 1 oz Parmesan Cheese (1 ounce Parmesan cheese, grated (½ cup))

Cheese Ravioli with Pumpkin Cream Sauce - Main Courses (Italian)

50 minItalian

Servings4

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Vegetarian
Pescatarian
Egg Free

Steps

1Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.
2Meanwhile, melt 4 tablespoons butter in 12-inch nonstick skillet over medium heat. Add hazelnuts and sage and cook until sage is crispy, about 3 minutes. Using tongs, transfer sage to paper towel–lined plate; continue to cook butter and hazelnuts until both are browned and fragrant, about 1 minute longer. Transfer to heatproof bowl and stir in vinegar and ⅛ teaspoon salt.
3Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add shallot, nutmeg, and remaining ½ teaspoon salt and cook, stirring occasionally, until shallot is softened, about 3 minutes. Stir in cream and pumpkin and bring to simmer. Cook until thickened, about 5 minutes. Off heat, stir in Parmesan. Add pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, topped with sage and hazelnut butter.