Low Sodium Pumpkin Ravioli
Indulge in the warm, comforting flavors of fall with this Low Sodium Pumpkin Ravioli recipe, a perfect blend of seasonal ingredients and heart-healthy cooking. Handmade pasta envelopes a velvety filling of pumpkin puree, grated Parmesan, and a touch of nutmeg, delivering rich autumnal taste without the excess salt. A simple yet elegant sage butter sauce complements each tender bite, enhancing the natural sweetness of the pumpkin while keeping the dish light and flavorful. Ready in just an hour and serving up to four, this recipe combines artisanal craftsmanship with wholesome goodness for a refined meal that’s perfect for dinner parties or a cozy night in.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 cup Pumpkin puree
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg, ground
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil
- 10 Fresh sage leaves
- 2 tablespoons Unsalted butter
- 2 tablespoons Water
Instructions
In a large bowl, combine the flour and a pinch of black pepper. Make a well in the center and crack the eggs into it. Gradually mix with a fork until you achieve a rough dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
To prepare the filling, mix pumpkin puree, grated Parmesan, nutmeg, and a pinch of freshly ground black pepper in a medium bowl until smooth.
Divide the dough into four pieces. Keep the pieces you aren't using immediately covered to prevent drying out.
Roll out one portion of the dough on a lightly floured surface until thin enough to see your hand through it.
Place teaspoons of the pumpkin filling about 1 inch apart on one half of the dough sheet. Fold the other half over the filling.
Press down around each mound to remove air and seal the edges. Cut out the ravioli with a knife or ravioli cutter.
Repeat the rolling and filling process with the remaining dough.
Bring a large pot of unsalted water to a boil. Cook the ravioli in batches for about 3-4 minutes until tender and they float to the surface.
For the sauce, heat olive oil and butter in a skillet over medium heat. Add sage leaves and cook until crispy.
Add the cooked ravioli to the skillet with the butter and sage. Toss gently to coat.
Serve the ravioli warm with extra grated Parmesan if desired.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 9.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 700 mg | 54% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
