Description
A delightful dish combining the sweetness of pumpkin with creamy ricotta, wrapped in tender pasta and topped with a rich brown butter sauce and crispy sage.
Ingredients
Scale
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup ricotta cheese
- 1/4 teaspoon ground nutmeg
- Salt to taste
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Freshly ground black pepper to taste
Instructions
- Make the pasta dough by mixing flour, eggs, and salt, then knead until smooth and elastic. Let it rest for at least 30 minutes.
- Prepare the filling by combining pumpkin puree, ricotta cheese, nutmeg, and salt until smooth.
- Roll out the dough and cut into sheets, placing teaspoons of filling on one sheet, sealing with another sheet.
- Cook the ravioli in boiling salted water for 3-4 minutes until they float.
- Prepare the brown butter sauce by melting butter and cooking with sage until golden brown.
- Toss the cooked ravioli in the brown butter sauce and serve immediately with Parmesan and black pepper.
Notes
- Store cooked ravioli in an airtight container in the fridge for up to 3 days.
- Freeze uncooked ravioli for up to 3 months.
- Reheat cooked ravioli gently in a skillet with a little water or sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Pumpkin Ravioli, Brown Butter Sauce, Italian Pasta, Autumn Recipe