Descending leaves fall to the ground,
Twirling, twisting, round and round,
Autumn season is almost here,
The smell of freshness is oh so near. By Ryan Larkin
I just LOVE everything Pumpkin.... soup, pasta, muffins, pancakes and cupcakes!!
And here comes i RAVIOLI !
|Before adding the balsamic vinegar|
And this after adding some parmigiano reggiano!
Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle
-1 packet ready made pumpkin-ravioli pasta.
-for the sauce
1/2 cup hazelnuts
8 TBSP (1 stick, or 1/2 cup) unsalted butter
salt and fresh cracked pepper, to taste
1-2 TBSP good quality balsamic vinegar
freshly grated Parmesan Reggiano, for topping.
inspired from will cook for friends:
- Preheat the oven to 180 c.
- Spread the hazelnuts on a baking sheet, and toast in the oven for 8-12 minutes, or until golden and fragrant. Give them a shake or stir every few minutes to keep them from burning.( i did this step on the stove top)
- Dump the hot hazelnuts into the center of a clean dish towel, and bring the edges of the towel up around them. Rub the hazelnuts together inside the towel to remove their dark, bitter skins. Sift the nuts out of the towel and give them a rough chop. Set aside.
- In a pan over medium-low heat, melt the butter. Add the chopped hazelnuts, and cook for 3-5 minutes, stirring occasionally, until the butter turns a rich golden-brown. Be careful not to burn the butter! Immediately turn off the heat once the butter has browned. Season with salt and pepper to taste, and set aside.
Boiling the pasta
- Bring a large pot of salted water to a boil.
- Drop 8-10 ravioli at a time, and cook for 2-5 minutes, or until al-dente (time will vary depending on how thin your pasta is and the size of your ravioli). Remove finished ravioli with a slotted spoon and drain off any excess water. Repeat with the remaining pasta, then add the ravioli to the pan with the browned butter. Toss to coat, and drizzle lightly with balsamic vinegar. Serve hot with freshly grated Parmesan.