Burnt Butter and Sage Pumpkin Pasta
Ingredients
- 500g pumpkin (about 1 small pumpkin), peeled, deseeded, and cut into 2cm cubes
- 1 whole garlic bulb, top trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ¾ cup (180g) ricotta cheese
- ⅓ cup (30g) freshly grated Parmesan, plus extra for serving
- 4 fresh basil leaves
- ½ cup reserved pasta water
- 2 tbsp butter
- 5 fresh sage leaves, chopped
- 1 pack (400g) Spinach u0026 Ricotta Ravioli
Tips for making the best Burnt Butter and Sage Pumpkin Pasta
Roast Your Pumpkin: Don’t rush this step! Give the pumpkin time to roast until it’s golden and tender. Roasting it brings out its natural sweetness, concentrating the flavour and creating a caramelised texture.
Be mindful of the Burnt Butter: Burnt butter (or brown butter) is great when done right, but it can quickly go from nutty and golden to bitter. The trick is to cook the butter slowly and pay close attention to the colour and aroma. It will begin to smell toasty and nutty, and once it reaches a golden-brown hue, add the sage leaves immediately. The sage will crisp up in the butter, adding a nice crunch and earthy flavour to your sauce.
Use Fresh Sage: Fresh sage is a must for this recipe. It has a much more flavour than dried, and it crisps up nicely in the burnt butter.
Reserve Pasta Water: Always save a bit of your pasta cooking water. The starch in the water helps your sauce cling to the pasta, creating a silky, smooth texture.
Directions
- Preheat the oven to 200°C. Toss the pumpkin cubes with 1 tbsp olive oil, salt, and pepper, then spread them on a baking tray lined with baking paper. Drizzle the garlic bulb with olive oil and place it on the tray with the pumpkin. Roast for 25-30 minutes until the pumpkin is soft and caramelised, and the garlic is golden and tender.
- Meanwhile, cook the pasta according to the packet instructions. Drain, reserving ½ cup of pasta water.
- Squeeze the roasted garlic cloves from their skins. Blend the pumpkin, garlic, ricotta, Parmesan, basil, and reserved pasta water in a blender until smooth. Season with salt and pepper.
- In a large pan over medium heat, melt the butter. Add the sage leaves and cook for about 2 minutes until crisp and the butter turns golden brown.
- Reduce the heat to low and pour in the pumpkin sauce. Stir for 1-2 minutes until slightly thickened, then add the ravioli, tossing gently to coat.
- Divide the pasta among serving bowls. Top with extra Parmesan. Serve immediately.
Ingredients
- 500g pumpkin (about 1 small pumpkin), peeled, deseeded, and cut into 2cm cubes
- 1 whole garlic bulb, top trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ¾ cup (180g) ricotta cheese
- ⅓ cup (30g) freshly grated Parmesan, plus extra for serving
- 4 fresh basil leaves
- ½ cup reserved pasta water
- 2 tbsp butter
- 5 fresh sage leaves, chopped
- 1 pack (400g) Spinach u0026 Ricotta Ravioli
Tips for making the best Burnt Butter and Sage Pumpkin Pasta
Roast Your Pumpkin: Don’t rush this step! Give the pumpkin time to roast until it’s golden and tender. Roasting it brings out its natural sweetness, concentrating the flavour and creating a caramelised texture.
Be mindful of the Burnt Butter: Burnt butter (or brown butter) is great when done right, but it can quickly go from nutty and golden to bitter. The trick is to cook the butter slowly and pay close attention to the colour and aroma. It will begin to smell toasty and nutty, and once it reaches a golden-brown hue, add the sage leaves immediately. The sage will crisp up in the butter, adding a nice crunch and earthy flavour to your sauce.
Use Fresh Sage: Fresh sage is a must for this recipe. It has a much more flavour than dried, and it crisps up nicely in the burnt butter.
Reserve Pasta Water: Always save a bit of your pasta cooking water. The starch in the water helps your sauce cling to the pasta, creating a silky, smooth texture.
Directions
- Preheat the oven to 200°C. Toss the pumpkin cubes with 1 tbsp olive oil, salt, and pepper, then spread them on a baking tray lined with baking paper. Drizzle the garlic bulb with olive oil and place it on the tray with the pumpkin. Roast for 25-30 minutes until the pumpkin is soft and caramelised, and the garlic is golden and tender.
- Meanwhile, cook the pasta according to the packet instructions. Drain, reserving ½ cup of pasta water.
- Squeeze the roasted garlic cloves from their skins. Blend the pumpkin, garlic, ricotta, Parmesan, basil, and reserved pasta water in a blender until smooth. Season with salt and pepper.
- In a large pan over medium heat, melt the butter. Add the sage leaves and cook for about 2 minutes until crisp and the butter turns golden brown.
- Reduce the heat to low and pour in the pumpkin sauce. Stir for 1-2 minutes until slightly thickened, then add the ravioli, tossing gently to coat.
- Divide the pasta among serving bowls. Top with extra Parmesan. Serve immediately.
Helpful Tips
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