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Pumpkin Goat Cheese Raviolis

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Ingredients

Scale
  • Raviolis
  • 1 cup goat cheese
  • 1/2 cup parmesan cheese, grated
  • 1 tablespoon basil, thinly sliced
  • 3 tablespoons pumpkin puree
  • 1 egg, beaten
  • Sauce
  • 1 stick butter
  • 8 fresh sage leaves, hand torn
  • juice of 1/2 lemon
  • 1 – 2 tablespoons butter

Instructions

  1. In a medium bowl, mix together the cheeses, basil, lemon zest, pumpkin, and egg. Set aside.
  2. Lay one sheet of dough on a lightly floured surface. Place about a teaspoon full of the filling in a row along the sheet leaving about 2 inches in between.
  3. Brush an egg wash (1 egg beaten with 1 tablespoon of water) around each mound of filling and then lay a second sheet of dough over the top, pushing out the air bubbles.
  4. Use a ravioli stamp or pasta cutter to cut out ravioli and set on a parchment lined baking sheet.
  5. Bring a large pot of water to boil and be sure to well salt it. Boil the raviolis for 3 to 4 minutes or until pasta begins to float. Do this in batches so that you don’t overcrowd the raviolis. Once done, drain well.
  6. For the sauce, heat a large skillet over medium heat. Add the stick of butter and cook until it begins to brown.
  7. Add the sage leaves carefully as they will splatter once added to the browned butter.
  8. Remove from heat. Add the lemon juice to stop butter from browning. Add salt and pepper to taste. Feel free to add another 1 – 2 tablespoons of butter to make sauce creamy.
  9. Toss brown butter sauce with pasta and top with extra parmesan cheese. Enjoy.

Nutrition

Find it online: https://prairiecalifornian.com/pumpkin-goat-cheese-raviolis/