Description
A delightful dish featuring tender pasta filled with a creamy pumpkin mixture and topped with aromatic sage butter, perfect for autumn.
Ingredients
Scale
- 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