Pumpkin & Broccoli Ravioli with Sage Butter Sauce

Pumpkin & Broccoli Ravioli with Sage Butter Sauce


When I found out the ingredients for this months Crazy Ingredient Challenge were pumpkin puree and broccoli, I was a bit stumped. I typically cook sweet dishes with pumpkin, like bread and pie. How would I add broccoli into the mix? Especially into something sweet!

One day we were having dinner and something just hit me. Like a light bulb when off in my brain! I've had pumpkin and squash ravioli before...why not try making pumpkin and broccoli ravioli?

Everyone I mentioned this to was a bit skeptical, especially my kids. It sounded a little...weird. Ya feel me?

But guess what? It wasn't weird. It was delicious! And quite easy to make if you ask me. I had one of my besties over for dinner the night I made it and I told her she was my guinea pig. LOL Thankfully we both loved it, and so did my son, and we finished off the whole dish. 

What's nice is that you puree all the ingredients together in your food processor so you can sneak that broccoli in without your kids ever knowing. Score for mom!

Try this dish and let me know what you think!




Pumpkin & Broccoli Ravioli with Sage Butter Sauce
Recipe written by The Chef Next Door
Serves 4

Ingredients:
1 cup canned pumpkin puree
1 cup fresh broccoli, cooked and cooled slightly 
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
24 Wonton wrappers
5 Tbsp butter
8 fresh sage leaves

Combine the pumpkin, broccoli, Parmesan, salt and pepper in the bowl of your food processor. Turn it on Low and process until smooth. Taste for seasoning and add more salt if needed.

Spoon a large teaspoon of the pumpkin mixture into the center of each Wonton wrapper. Moisten your finger with water and wet all four edges of the dough, then bring the sides together to form a triangle. Pinch the edges to seal. Repeat until all the ravioli are made.

Next, make your sage butter sauce. In a small skillet, place the butter and sage leaves. Cook over low heat until the butter is melted and starts to sizzle and the sage is wilted. Remove the pan from the stove and set aside.

Place the ravioli into a large saucepan of boiling water with a couple teaspoons of salt. Cook 5-7 minutes, then remove the ravioli from the pan with a spider and place directly on a serving platter or individual plates. Drizzle the sage butter sauce over the top of the ravioli and sprinkle with additional Parmesan cheese, if desired.

Bon Appetit!



HunngryLittleGirl