Pumpkin ravioli with pine nut and chive butter with burnt butter sage leaves
Pasta dough, rolled into sheets, uncut Bunch of fresh sage leaves, with stems 1/4 cup each olive oil and butter, for frying leaves Few tablespoons flour 1 cup pine nuts 1/8 cup fresh chives, snippedParmesan cheese shavings, for garnish
Shake sage leaves and their stem handles in a baggie filled with flour. Shake them off, and lower them into heated oil and butter in a frying pan, being careful not to crowd. Let them brown nicely until crispy, turning once. Let drain on parchment or wax paper. Set aside.In the same pan, melt the butter and add the pine nuts, stirring and letting the butter get foamy and the pine nuts get slightly browned. Set aside.
Ravioli filling
1 cup fresh pumpkin 1/2 cup grated Parmesan cheese 1/2 cup ricotta cheese Zest of half a lemon 2 eggs, beatenSalt and pepper, to taste
Combine all ingredients, but just use half the beaten eggs. Set aside and use as filling for ravioli. (Use the rest of the beaten egg, with a little water, to use as “glue” to hold the ravioli sheets together.)
Take two long sections of rolled pasta. Place one on a floured work surface. Dot scant teaspoons of filling evenly spaced along the bottom sheet. “Paint” egg wash along the ravioli edges. Place top sheet over the bottom sheet, carefully squeezing out the air bubbles and sealing the pasta sheets together. Cut along the lines. Carefully lower a few at a time in a wide frying pan full of simmering, salted water. (This might sound strange, but I do this to avoid the ravioli sticking together in a large, deep pot of boiling water.)
Remove with a slotted spoon when the ravioli float to the top and look done. Drain and place on platter. Pour warmed pine nut butter over the top. Garnish with the chives and sage.
