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:
- 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.
- 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:
- 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.
- 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.