- Serves: 2 to 4
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
Ingredients
- 1 beet, peeled and cut into 1/2-inch dice
- 1 small yam, peeled and cut into 1/2-inch dice
- 6 to 8 Brussels sprouts, cut in half
- Olive oil
- Salt and pepper, to taste
- 12 to 16 pumpkin ravioli (see Basic Pumpkin Ravioli recipe)
- 4 ounces unsalted butter
- 1/4 cup chopped hazelnuts
- 1 teaspoon chopped fresh sage
- 1 tablespoon lemon juice
- Freshly grated Pecorino Romano cheese, to taste
Directions
Preheat oven to 425° F.
In separate bowls, (to keep beets from bleeding into the other vegetables) toss each vegetable in a little olive oil, salt and pepper. Spread in a single layer on a baking sheet and cook until beets and yams are tender and Brussels sprouts are crispy on the edges, about 15 minutes.
Cook ravioli in boiling salted water for 5 to 7 minutes or until al dente. Drain and toss with a little olive oil to keep them from sticking while you prepare the sauce.
Melt butter over medium heat in a wide sauté pan and add hazelnuts. Cook, stirring, until butter takes on a light golden color and smells like popcorn, about 2 minutes. Reduce heat to low, add sage and stir for a few seconds; then stir in lemon juice and season with salt and pepper.
Add cooked ravioli, one at a time, to the pan and gently spoon the sauce over and around to heat through.
Serve immediately, garnished with the roasted vegetables and freshly grated Romano cheese.
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