Emeril's Pumpkin Ravioli with Crispy Sage Brown Butter

Ingredients:
1 (4 ½ pound) Japanese Red Kuri or Sugar Pumpkin
½ teaspoon salt, plus more for seasoning
Olive oil, for drizzling
¼ cup plus 2 tablespoons mascarpone cheese
¼ cup grated Parmesan cheese plus 1/3 cup freshly grated Parmigiano- Reggiano
16 fresh sage leaves, divided, 2 chopped and set aside
Freshly ground white pepper, for seasoning
1 pound fresh pasta sheets
cornmeal
½ stick of butter

Method:

Preheat oven to 375 degrees F.

Cut the root off of the pumpkin and cut in half. Scrape the seeds out with a spoon and discard. Cut the pumpkin into quarters and then cut each quarter in half. Arrange the pumpkin wedges on a parchment paper-lined baking sheet. Drizzle with olive oil and toss to coat well. Season the flesh side of the pumpkin wedges with salt. Transfer to the oven and cook until soft, turning wedges once midway through baking, about 45 minutes total. Remove from the oven and set aside to cool. Once cool, remove skins.

Bring a large pot of salted water to a boil.

In a mixing bowl, combine the pumpkin with the mascarpone cheese, ¼ cup of Parmesan, 2 chopped sage leaves and season to taste, with salt and white pepper. Place thinly rolled out pasta sheets on a clean work surface and place tablespoonfuls of the filling, along 1 of the long edges about 2 inches apart and about 2 inches from the edge. Brush around the filling lightly with some water. Fold the dough over the filling and, using a sharp knife or pastry wheel, cut the ravioli apart into squares or circles about 2 ½ inches wide and press the edges carefully to seal. Place the ravioli on a baking sheet that has been sprinkled with some of the cornmeal and repeat with the remaining filling and pasta sheets until you have used all of the filling.

Place the ravioli in the boiling water and cook, in batches if necessary, until pasta is cooked al dente, 1 to 2 minutes. Remove from the water and drain. Season the ravioli with salt and pepper. And cover lightly to keep warm while you make the sauce. (Store any extra ravioli in a resealable plastic food storage bag in the freezer for later use, stacking between wax paper or parchment paper to prevent sticking.)

Heat a sauté pan over medium-high heat and, when hot, add the butter and let it melt in 1 spot. (Do not move the pan.) When the butter has begun to brown around the edges, pick up the sauté pan and swirl to keep the melted butter from burning and to melt the remaining butter. Add the sage leaves and reduce the heat to medium. Continue to cook until the leaves are crispy, 1 to 2 minutes. Season with salt and pepper. Lay ravioli in a shallow bowl and spoon the brown butter over the top. Garnish with the crispy sage leaves. Sprinkle with Parmigiano-Reggiano and serve.

Yield: about 40 raviolis. Recipe makes enough sauce for 40 ravioli.

This recipe was featured on the From Market to Table episode of Emeril Green

From Planet Green