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TokyoMilkman on
Recipe by Jessica Rudolph
Infusing flavor into butters and oils isn’t new to me, but using nuts to infuse flavor is! A half-stick of butter starts this recipe, toss in your blanched hazelnuts and sage leaves, fry until crispy. The kitchen will smell like fall and heavenly. Add the sherry vinegar, shallots, nutmeg, and season. Soon after, add the pumpkin puree and heavy cream. Finally, add your Parmesan cheese. Use your pasta water to create the exact consistency you want for your sauce.
This sauce should be featured every fall. It needs your attention to season to your liking, but it’s perfect. Go make this!
Animalse on
Did you make the ravioli from scratch or use store-bought ones? Either way, it looks restaurant-level!
SweetPiee3 on
Love how rich and creamy it looks, pasta with cheese is always a win!
4 Comments
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Recipe by Jessica Rudolph
Infusing flavor into butters and oils isn’t new to me, but using nuts to infuse flavor is! A half-stick of butter starts this recipe, toss in your blanched hazelnuts and sage leaves, fry until crispy. The kitchen will smell like fall and heavenly. Add the sherry vinegar, shallots, nutmeg, and season. Soon after, add the pumpkin puree and heavy cream. Finally, add your Parmesan cheese. Use your pasta water to create the exact consistency you want for your sauce.
This sauce should be featured every fall. It needs your attention to season to your liking, but it’s perfect. Go make this!
Did you make the ravioli from scratch or use store-bought ones? Either way, it looks restaurant-level!
Love how rich and creamy it looks, pasta with cheese is always a win!