Pasta Recipes

Pumpkin Ravioli with Sage Browned Butter

  Ingredients:

  • 5lbs Pumpkin Ravioli
  • ½ cup salted butter
  • 2 tablespoons finely chopped fresh sage
  • salt and ground black pepper to taste
  • ¼ cup shredded Parmesan cheese

Instructions:

  1. Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about 3-5 minutes. Stir in the rosemary and then slowly pour in the cream. Whisk in the parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.
  2. Bring a large pot of salted water to a boil. Boil the ravioli until they float to the top and are cooked through, about 3-4 minutes. Remove the ravioli and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the ravioli cooking water to thin it a bit.

 


Sweet Potato Gnocchi With Rosemary Cream Sauce

Ingredients:

  • 1lb Sweet Potato Gnocchi
  • 4 tablespoons (1/4 cup) butter
  • 1 tablespoon chopped fresh rosemary
  • 1 cup heavy cream
  • 1/3 cup fresh grated parmesan, plus more for serving
  • pinch fresh grated nutmeg
  • pinch cheyenne pepper
  • kosher salt and pepper

Instructions:

  1. Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about 3-5 minutes. Stir in the rosemary and then slowly pour in the cream. Whisk in the parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.
  2. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.