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Pumpkin Ravioli with Browned Butter and Walnut Cream Sauce

October 16, 2011

Pumpkin Ravioli with Browned Butter and Walnut Cream Sauce

Pumpkin Ravioli with Browned Butter and Walnut Cream Sauce

Oh, have I got a treat for you!  I have a pumpkin treat for you, are you excited?  I hope you are.  I have found an amazing recipe for our favorite orange seasonal friend, Mr. Pumpkin.

The other day I was touring  Cape Breton Island, N.S.  When I was there we stopped at the Glenora Distillery.  Have you heard of it?  It’s an amazing and very informative little place.  When I was in the gift shop I happened upon some great cookbooks that really utilize local produce and markets.  If you have ever been to Nova Scotia you’d know that fresh local produce and farmer’s markets are of the utmost importance.  I can’t argue, I’m in love with Nova Scotia and all it has to offer!  So, when I noticed the cookbooks I was intrigued.  I have been on the lookout for a new cookbook for a while.  When I look for books they must be versatile and functional I enjoy glossy pages and pretty photos but the recipes have to sound great for me to buy, do you know what I mean?  You get it.  I found the perfect book.  It’s called Fresh & Local by Craig Flinn, have you heard of it?  If you enjoy going to farmer’s markets and cooking seasonally this book is a definite must.

Sorry to keep you waiting.  About this pumpkin ravioli, I can not begin to describe what my taste buds encountered. It was pumpkin heaven.  The browned butter really makes the dish.  I know you would think that the walnut cream sauce would be all the flavor and it was but without the browned butter the dish just would not be the same.  DO NOT SKIP THE BROWNED BUTTER!!  This dish is the epitome of seasonal eating, it utilizes pumpkin which really is perfect for this time of year. I know that homemade pasta is time consuming so I do have a great alternative for you, wonton wrappers!  Wonton wrappers are a god send, they are so easy to use and work with.  If you prefer to make your own pasta for the ravioli you may use this recipe.

Pumpkin Ravioli with Browned Butter and Walnut Cream Suace



2 cups pure pumpkin puree

1 cup ricotta cheese

3/4 cup Parmesan cheese

1 egg, lightly beaten

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon nutmeg

1 package of wonton wrappers

Browned Butter

1/2 lb butter

Walnut Sauce

1 shallot

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup toasted chopped walnuts

3 tablespoons dry sherry

1/4 teaspoon freshly grated nutmeg

1 1/4 cups whipping cream

1/4 cup Parmesan cheese

2 tablespoons chopped chives

To Prepare the Ravioli

Place the pumpkin, cheeses, egg, salt, pepper, and bread crumbs into a mixing bowl and stir to combine.

Working with one wonton wrapper at a time, place a wrapper in the palm of your hand, spoon about 1 tablespoon of the pumpkin filling in the center of the wrapper.  Using your index finger wet the edges of the wonton wrapper.  Place another wrapper over top of the pumpkin filling and then seal the edges by pressing firmly.  You could use a fork to seal the edges as well.  Place the prepared ravioli on to a baking sheet lined with parchment paper and continue until the filling is all gone.

Bring a large pot of salted water to a boil.  Blanch the ravioli.  When the ravioli float they are ready to serve.

To Prepare the Browned Butter

Cook the butter in a saucepan over medium heat.  As it heats it will melt and eventually begin to foam.  As the water evaporates, the milk solids will begin to brown.  Stir with a wooden spoon, scraping the brown pieces off the bottom of the pan.  When the butter is a light, nutty brown color remove from the heat and set aside.  The butter will continue to brown in the pan, especially if you are using a high-quality, thick-bottomed pan that retains a lot of heat.  To ensure a perfect brown butter, pour into a cool bowl once it reaches the desired color.

To Prepare the Walnut Sauce

Saute the shallots for 3 minutes in the butter.  Add the salt, pepper and toasted walnuts.  Cook over medium-high heat for 2 minutes and deglaze the pan with the sherry.  Be careful as the brandy will flame as it heats up.  Add the nutmeg and cream and reduce the sauce by one-third or until it thickens slightly.  Add the cheese and chives and toss the ravioli in the sauce just prior to serving.

Serve about 5 ravioli per person.  Drizzle about 3 tablespoons of brown butter over each plate add the ravioli.  Garnish with fresh chives or chervil leaves and some additional grated Parmesan if desired.

Makes 36 ravioli

Note:  You can prepare these ravioli in advance and freeze for a later date, do not blanch if you plan on freezing.

Adapted from Fresh & Local by Craig Flinn

Pumpkin Ravioli with Browned Butter and Walnut Cream Sauce

Pumpkin Ravioli with Browned Butter and Walnut Cream Sauce

This is one of the most amazing dishes I have had in a long time.  The walnut sauce is a must along with the brown butter it really compliments the pumpkin well!

From our kitchen to yours,
Sydney Jones

3 Comments leave one →
  1. October 16, 2011 5:45 pm

    I made something very similar to this last year and it was wonderful. Such classic, lovely flavor combinations.

    • October 16, 2011 7:29 pm

      It is a lovely combination of flavors. Your ravioli look simply delicious! I love the simplicity you used in the photo.

  2. October 16, 2011 9:49 pm

    This looks unbelievably tasty! Definitely going into my bookmark-recipes folder! I’ve been trying to incorporate nuts into my diet, since for me they’re a bit more of an acquired taste, and I think this recipe might be helpful. Thank you for sharing!

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