Pumpkin Ravioli with Sage Butter is a delightful dish that perfectly captures the cozy essence of autumn, featuring tender pasta filled with a creamy pumpkin mixture and topped with aromatic sage butter. This comforting meal will warm your heart and impress your family or guests. It’s a wonderful way to showcase pumpkin beyond the typical pumpkin pie.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: 450
- Protein: 15g
- Carbohydrates: 50g
- Fat: 22g
- Fiber: 3g
- Sugar: 2g
- Sodium: 300mg
Why Make This Pumpkin Ravioli with Sage Butter
This Pumpkin Ravioli with Sage Butter is a delightful blend of flavors and textures that celebrates the season’s bounty. The combination of mellow pumpkin, creamy ricotta, and nutty Parmesan wrapped in light pasta is simply irresistible. The sage butter adds a rich, aromatic layer that elevates the dish from ordinary to extraordinary. Perfect for a cozy family dinner or a special gathering, this dish is sure to impress.
How to Make Pumpkin Ravioli with Sage Butter
Creating this delicious ravioli involves making your own pasta from scratch, which can be an enjoyable process. The homemade dough is essential for achieving that perfect bite and allows you to customize the thickness! Follow along with these simple steps to master the art of making Pumpkin Ravioli.
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup cooked pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon nutmeg
- Salt to taste
- 1/2 cup unsalted butter
- Fresh sage leaves
Directions:
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Step 1: Preparation
On a clean surface, make a mound with the flour and create a well in the center. Add the eggs and a pinch of salt. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
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Step 2: Mixing
In a bowl, mix the pumpkin puree, ricotta, Parmesan, nutmeg, and salt. This will be the filling for your ravioli, offering a creamy and slightly sweet flavor that pairs beautifully with the sage butter.
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Step 3: Assembling
Roll out the dough into thin sheets. Place small spoonfuls of the filling on one sheet, spacing them about 2 inches apart. Brush around the filling with water to help seal the ravioli, and then place a second sheet on top. Press the dough around the filling to make sure there are no air pockets and that it’s sealed well.
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Step 4: Cooking
Cut out ravioli using a knife or a cutter, ensuring they are securely sealed. Boil a large pot of salted water and cook the ravioli for 4-5 minutes until they float, indicating they are cooked and ready.
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Step 5: Finishing
In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter is browned and the sage is crispy, creating a fragrant sauce. Drain the ravioli and toss gently in the sage butter to coat. Serve warm and enjoy!
How to Serve Pumpkin Ravioli with Sage Butter
Serve your Pumpkin Ravioli with Sage Butter immediately after cooking for the best texture and flavor. You can garnish it with extra Parmesan cheese, a sprinkle of chopped nuts for crunch, or a drizzle of cream for added richness. This dish pairs beautifully with a light salad or a glass of white wine.
How to Store Pumpkin Ravioli with Sage Butter
If you have leftovers, allow the ravioli to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked ravioli on a baking sheet lined with parchment paper before transferring them to a freezer-safe bag, where they can last for a month. To cook frozen ravioli, simply add a few extra minutes to the cooking time.
Expert Tips for Perfect Pumpkin Ravioli with Sage Butter
- Make sure the dough is well-kneaded; this will give your pasta that ideal al dente texture.
- A floured surface is key when rolling out your pasta to prevent sticking.
- If you prefer, you can use store-bought fresh pasta sheets to save time.
- Adjust the filling by adding spices like cinnamon or cloves for a sweeter touch, or mix in sautéed mushrooms for umami flavor.
- Be mindful not to overcrowd the pot when boiling the ravioli to ensure they cook evenly.
Delicious Variations
- Mushroom Filling: Substitute half of the pumpkin with sautéed mushrooms for an earthy flavor.
- Spinach and Ricotta: Add fresh spinach to the ricotta for a vibrant green filling.
- Pasta Sauce: Instead of sage butter, try a light tomato or cream sauce for a different flavor profile.
- Cheese Variations: Experiment with different cheeses like goat cheese or feta in the filling.
Frequently Asked Questions
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Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great for this recipe! Just make sure to choose pure pumpkin and not pumpkin pie filling. -
What if my dough is too sticky?
If your dough is sticky, gradually add more flour while kneading until it reaches a smooth and workable consistency. -
Can I make the ravioli ahead of time?
Absolutely! You can prepare the ravioli in advance and refrigerate them for a few hours or freeze them for later. -
How do I know when the ravioli is cooked?
The ravioli are ready when they float to the surface of the boiling water, usually taking about 4-5 minutes. -
What can I serve as a side dish?
A simple arugula salad or roasted vegetables can complement the flavors of the ravioli beautifully.
Conclusion
Pumpkin Ravioli with Sage Butter is a comforting, flavorful dish that’s perfect for any occasion. With its homemade touch and seasonal ingredients, this recipe invites you to relish the warmth of autumn flavors right in your kitchen. Don’t hesitate to try this dish; the process of making fresh ravioli is just as rewarding as the final product. Enjoy the delicious results and share them with family and friends!
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Pumpkin Ravioli with Sage Butter
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish featuring tender pasta filled with a creamy pumpkin mixture and topped with aromatic sage butter, perfect for autumn.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup cooked pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon nutmeg
- Salt to taste
- 1/2 cup unsalted butter
- Fresh sage leaves
Instructions
- On a clean surface, make a mound with the flour and create a well in the center. Add the eggs and a pinch of salt. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- In a bowl, mix the pumpkin puree, ricotta, Parmesan, nutmeg, and salt for the filling.
- Roll out the dough into thin sheets. Place small spoonfuls of the filling on one sheet, spacing them about 2 inches apart. Brush around the filling with water, then place a second sheet on top. Press the dough around the filling to seal well.
- Cut out ravioli using a knife or cutter, ensuring they are securely sealed. Boil a large pot of salted water and cook the ravioli for 4-5 minutes until they float.
- In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter is browned and the sage is crispy. Drain the ravioli and toss gently in the sage butter to coat. Serve warm and enjoy!
Notes
Serve immediately for the best texture. Garnish with extra Parmesan or a drizzle of cream if desired. Can be refrigerated for 3 days or frozen for a month.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 186mg
