A gourmet fall meal that only takes 20 minutes or less - Lobster Ravioli with Brown Butter Pumpkin Sauce. Don’t let the pumpkin fool you - this pasta dish is rich and savoury with a similar profile to a spicy tomato sauce. I finished it with a crispy sage scented breadcrumb for the ultimate fall comfort meal.
Lobster Ravioli with Brown Butter Pumpkin Sauce
Prep Time: 5 minutes Cook Time: 15 minutes Yield: 4 servings
For the Ravioli
1/4 cup butter
1/4 cup olive oil
2 tbs white onion or shallot, minced
1 tbs crushed red chili flakes (adjust according to heat level
8-10 fresh sage leaves, minced
5 cloves garlic, minced
1 cup pumpkin purée
2 tbs lemon juice
Salt to taste
1/3 cup table cream (18%)
500 g lobster ravioli, cooked according to package directions (reserve some pasta water for pumpkin sauce)
For the Breadcrumb Topping
2-3 tbs olive oil
3/4 cup soft breadcrumbs
1 clove garlic, minced
3-4 sage leaves, minced
A generous pinch of flaky sea salt
Start by preparing the lobster ravioli according to package directions. While the ravioli is cooking, make the sauce
In a large pan over medium heat, brown the butter. Add the butter to the pan and allow it to brown slightly (careful not to burn) stirring often. First, the butter will melt, then will bubble and begin to foam. Once the foam subsides, the butter will be slightly darker in color and smell nutty. Once the butter starts to separate slightly and there are brown bits at the bottom, it is ready. This process takes between 4-7 minutes.
Turn the heat to low and add the olive oil to the butter to stop it from browning. Stir, then add in the onion and chili flakes and sauté for a minute or two, stirring often.
Add the garlic and sage, and sauté for another minute or two stirring often.
Add the pumpkin purée and stir to combine into the brown butter. Let the pumpkin simmer for 3-5 minutes before whisking in about 1/3 to 1/2 cup pasta water.
Whisk in salt according to your taste, lemon juice, and table cream. Taste and adjust seasoning before adding the strained ravioli to the sauce. Allow the ravioli to simmer in the sauce for 1-3 minutes before removing from heat. Prepare the breadcrumb topping.
In a small frying pan, add the olive oil for the breadcrumb topping. Heat the oil over low heat. Once the oil is shimmering, add the soft breadcrumbs and stir to coat all crumbs in oil. Sauté for 2-3 minutes, being sure to stir often so not to burn the breadcrumbs.
Once the color has deepened slightly, or after 2-3 minutes, add the garlic and sage, and continue to stir and sauté until the color changes to a deep golden, and the crumbs have become crisp. Stir in the flaky sea salt and remove from heat.
Sprinkle each serving of ravioli generously with the crispy breadcrumb topping, and enjoy hot.