This post is written in partnership with Market Street. All opinions are 100% my own.
It’s pumpkin time!!!! Have you seen the pumpkins yet?? Check out these gorgeous photos of the pumpkins at the Plano Market Street. All of the Jack-o-Lantern Pumpkins (aka the “carving” pumpkins) at Market Street are from Plains, Texas. Hello local! 🙂
The Cinderella Pumpkins are my FAVORITES!!! Gahhhh I want them all! 🙂
In honor of all the pumpkins, I’m sharing a super yummy Pumpkin & Sage Ravioli with White Wine Butter Sauce. I created this dish with fresh pasta and I handmade the ravioli’s. I also roasted a Pumpkin so I could have fresh Pumpkin puree. If you don’t have time to make your own pasta, no sweat. Grab some wonton wrappers and you’ll be good! If you don’t have time to roast your own Pumpkin, pick up a can of Pumpkin puree.
Fresh Pasta Ingredients
3.5 cups of all-purpose, unbleached flour
4 large eggs
OR Wonton Wrappers
2 cups Pumpkin Puree
1-1/2 cup Ricotta Cheese
1/4 cup grated Parmesan Cheese
1/2 cup grated Mozzarella Cheese
2 T. fresh sage, minced
1 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground pepper
1/8 tsp. ground clove
1 shallot, minced
2 garlic cloves, minced
3/4 cup dry white wine
6 T. butter, cold, cut into cubes
pinch of cloves
Salt, to taste
Fresh Pasta Directions:
I used Mario Batali’s Fresh Pasta Recipe and Instructions.
Combine all Ravioli Filling Ingredients and mix well.
Heat a skillet to Medium-High Heat. Add a Tablespoon of butter to the pan and melt. Add in the Shallots and Garlic and cook until translucent (about 2-3 minutes). Add in the Wine and let it simmer and reduce to about half (2-3 minutes). Now add the butter, cube by cube, stirring until each one is melted into the sauce. While the sauce is cooking, start cooking the ravioli (instructions below).
After you make the pasta, time to make the Ravioli. You’ll need an egg and 2 T. of water to make an egg wash. Roll out your pasta until it’s nearly see-through, dust with flour. I recommend using a pasta roller. Makes things SO much easier! Lay out one of the pasta sheets. Brush with the egg wash. Place the Ravioli filling (about 1 T) about every 2 inches up to about the half way point of the pasta sheet. Then take the end and fold it over in half covering the filling. With your fingers, gently press out the air pockets around each mound of filling. Use a knife to cut each pillow into squares and crimp the edges with the tines of a fork to seal them. Dust each ravioli with some cornmeal to prevent them from sticking. Repeat the process until you’ve made all of your ravioli’s. Let them rest for a bit before cooking them in a pot of salted boiling water.
If you are using the wonton wrappers, prep like the ravioli above. Place 1 T. of filling in the middle of one of the squares, brush the edges with the egg wash, place another square on top of the filling and finish by crimping the edges with the tines of a fork.
Cook the ravioli for about 4 minutes in rapidly boiling water. Don’t crowd the ravioli’s in the pot of water. I cooked 2 at a time because of the size of my pot. Pull them out with a slotted spoon. Serve with the White Wine Butter Sauce.
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