Sunday, October 16, 2011

Pumpkin Pine Nut and Brie Ravioli with Butter Sage Sauce

An entire entree in this post, and what a feast it was!
Complexity Level:  Intermediate
Pumpkin Pine Nut and Brie Ravioli with Butter Sage Sauce
What You Need:
Fresh Pasta:
4 cups Flour
Water
Salt

Pumpkin Pine Nut and Brie Filling:
2 cups Diced Pumpkin, boiled and chilled
4 oz. Brie, rind and all
Pinch Black Pepper
Pinch Crushed Red Pepper Flakes
1/2 tsp Fresh Ground Nutmeg
1/2 tsp Salt
2 Eggs
1 tbsp Olive Oil
2 tbsp Flour
1/4 cup Pine Nuts

Butter Sage Sauce:
1 Shallot, minced
1 clove Garlic, minced
1 tsp Honey
1 tbsp Butter
1 tsp Olive Oil
1/2 tsp Sage, ground or freshly minced
1 tbsp Pine Nuts
1 tbsp Lemon Juice

*You will also need 1 egg, whisked, to "glue" the ravioli.

To start the fresh pasta, add the salt to the flour, then slowly mix the water into the flour until you have a sticky, crumbled mixture,  Not too moist it sticks and slushes, but moist enough to form and work with.  I used about 3/4 cup water, but all flours and cooking atmospheres are different, so you may need to eye ball it.

Roll until the dough is a bit thinner than 1/8 inch.

Cover the dough with a damp towel.

The filling is next.  You will have wanted to boil and chilled the pumpkin so it is not hot.  Add the boiled pumpkin, the pine nuts,  the salt, pepper, and pepper flakes to a blender and blend on chop to combine.  Next add the brie and slowly add the 1 tbsp Olive Oil.  Finally add the flour and eggs.  If this is too Thin, you may want to either add more flour and more pumpkin.  However, as a semi thin filling it worked great with this hearty meal.

To make the ravioli, you will want a ravioli press or a knife to cut the squares.  Make an 8in by 8in square with the dough. place 4 dollops of the filling an inch apart on the lower end of the pasta.  Paint the top half of the square with the whisked egg, and fold over, pressing all around the filling to make a ravioli hump.

Cut or press each ravioli and boil in salted boiling water, about 4-5 minutes.

Meanwhile, add the butter, shallots, garlic, lemon juice, and olive oil in a medium skillet.  When the butter melts, add the sage and pine nuts.  Add the honey and simmer 1 minute, then add the cooked ravioli.  Saut√© 2-3 minutes and serve.

This may seem a bit daunting, but the reward far pays out the labor. AMAZING flavor!

Enjoy!  
Nom, Nom, Nom, Nom.. Done!

8 comments:

  1. yum yum yum! I can't decide what I love more, the pumpkin or the brie!

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  2. Stephanie--

    I don't know why I haven't been cooking pumpkin with brie more often! But now I know its a win win ticket to flavor town!!

    Thanks for stopping by ;)

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  3. This looks delicious!! The pumpkin brie flavor combo sounds so wonderful!

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  4. I hope you enjoy! It was the best crazy Sunday Idea I had all week ;) I hope you find it jsut as tasty!

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  5. OMG this sounds amazing! I am legitimately drooling right now. I love pumpkin, I love ravioli, and I love nuts. This is too good to be true! I like that you made them completely from scratch too. Respect!

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  6. Thanks so much!!! I hope you find them as amazing as you say -- I gobbled these down so fast I had to roll out more dough for my husbands plate!!

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  7. This will definitely be the next ravioli recipe I make. Yummers!! Thanks so much for the nummy recipe!

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