Pumpkin, Hazelnut, and Sage Ravioli
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pumpkin, hazelnut and sage ravioli - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pumpkin ravioli
- 1/2 tbsp. peeled hazelnuts
- 1/2 cup vegetable oil
- 110 g butter
- 6 sage leaves
- A large pinch of nutmeg
- 1/2 tbsp. grated parmesan
- 2 amaretti almond cookies
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Cooking the dish according to the recipe:
- Preheat oven to 170°C.
Place the hazelnuts on a baking sheet. Toast the hazelnuts in the oven until golden brown and fragrant, about 5-7 minutes. Let cool completely. Chop the cooled hazelnuts and set aside. - Bring 2 liters of water to a boil in a tall saucepan. Season with salt and add vegetable oil to prevent the ravioli from sticking together. Add the ravioli and cook for 4 minutes, or until they float to the surface. Using a slotted spoon, carefully remove the ravioli and place them on a large platter. Cover with foil to keep warm.
- In a small skillet, melt the butter. When the butter melts and begins to sizzle, tear the sage leaves, add them to the pan, and sauté for about 20 seconds. Remove from heat and stir in the nutmeg. Pour the resulting sauce over the ravioli and sprinkle with hazelnuts. Serve. amaretti cookies onto a platter and serve immediately.
Recipe pumpkin ravioli.
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