PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE AND PANCETTA CRACKLINGS
Posted by Grace Edgar on
1 recipe pasta dough sheets, made from scratch or use fresh pasta sheets from your local specialty food market.
You can also find wonderful pre-made ravioli or tortellini. If you can't find pumpkin, try another flavor such as fresh ricotta and spinach.
1 cup Bella Cucina Sweet Pumpkin Pesto
1 egg yolk, beaten
1 oz. pancetta slices
8 tbs. unsalted butter
15-20 fresh sage leaves, long stems removed
Roll out the pasta dough into thin sheets or lay one pre-rolled sheet on floured counter and brush lightly with egg yolk. Place one tablespoon every 3 inches in center of dough. Place another sheet on top of stuffed sheet and press around edges where stuffing is to remove any air bubbles. Cut into squares with knife or pasta wheel, leaving a nice edge of pasta around filling. Place on semolina lined sheet pan to prevent sticking. If not using immediately, place in freezer.
To cook ravioli, heat 4 quarts boiling salted water. Add ravioli gently by hand, avoid adding the semolina. Cook until al dente or until ravioli float to top (about 3-5 minutes depending on if ravioli are fresh or frozen). Taste for doneness.
Meanwhile, cut pancetta into pieces and sauté until crisp. Remove pan and drain on paper towels. Heat butter in the same saucepan over medium heat. Add sage leaves and cook until leaves are crisp and butter is nutty brown. Do not overcook butter, as it will cook quickly and may easily burn. Remove from heat and pour over cooked ravioli.
Serves 4 (16 large ravioli).
Alisa Barry copyright 2007