Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Pumpkin Ravioli with Sage Brown Butter 3.3 (289) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 1 3-pound sugar pumpkin, or butternut squash 4 teaspoons extra-virgin olive oil 2 teaspoons light-brown sugar 1 large egg ¼ cup Locatelli cheese 3 large or 6 small amaretti cookies, crushed 2 tablespoons ricotta cheese 1 teaspoon shallots, chopped Pinch of nutmeg Coarse salt and freshly ground pepper 1 ½ pounds store-bought fresh pasta sheets 1 tablespoon semolina flour ½ cup (1 stick) unsalted butter 1 tablespoon freshly chopped sage leaves 2 tablespoons balsamic vinegar Directions Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes. In a large saute pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired. Rate it Print