One Market's Spiced Pumpkin Ravioli With Dayboat Scallops, Capers & Brown Butter

More from this source
SF Gate

Comments

Add a comment

Ingredients

40 Dayboat scallops

2 tablespoons olive oil

Filling:

1 Sugar Pie pumpkin, about 4 pounds

2 cinnamon sticks

4 star anise

4 whole cloves

1 tablespoon olive oil

2 tablespoons brown sugar

2 cups water

1 tablespoon butter

1 tablespoon ground allspice

Salt and pepper to taste

Ravioli:

1 (3-pound) sheet of egg pasta (purchase in a pasta shop)

1 egg, beaten with 1 tablespoon water

Brown Butter Sauce:

1 1/2 tablespoons butter

2 tablespoons fresh lemon juice

1 tablespoon capers, rinsed and well drained

1 tablespoon toasted pine nuts

Zest of 1 lemon (careful not to add white pith)

1 tablespoon chopped parsley

You might also like

Pumpkin Ravioli
Wolfgang Puck
Kabocha Ravioli With A Toasted Hazelnut Cream S...
Spoon Fork Bacon
Pumpkin Stuffed Ravioli With Sage Butter & Pine...
La Tavola Marche
Pumpkin Ravioli
The Pioneer Woman
Pumpkin Ravioli
Love and Olive Oil
Pumpkin Stuffed Ravioli With Butter & Sage
La Tavola Marche
Festive Pumpkin Ravioli In Butter Sage Sauce
Cheeky Kitchen
Pumpkin Ravioli Filling
La Tavola Marche
Pumpkin Ravioli In A Parmesan Fondue With A Red...
The Kitchn
Pumpkin Ravioli With Browned Butter
Parade Magazine