Pumpkin Mascarpone Ravioli with Sage Butter Sauce
Elevate your pasta night with this irresistibly indulgent Pumpkin Mascarpone Ravioli with Sage Butter Sauce. Handcrafted ravioli pillows are filled with a velvety blend of pumpkin puree, creamy mascarpone, and fragrant spices like nutmeg and cinnamon, creating a perfect harmony of sweet and savory flavors. The homemade pasta dough is rolled thin for delicately tender pockets, which are then bathed in a luscious browned butter sauce infused with crispy sage leaves. This dish is an autumn-inspired masterpiece that tastes as elegant as it looks, ideal for special occasions or cozy dinners at home. Serve it with a sprinkle of freshly grated Parmesan for the ultimate comforting and gourmet meal.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 0.5 teaspoons Salt
- 1 cup Pumpkin puree
- 0.5 cup Mascarpone cheese
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cinnamon
- 6 tablespoons Unsalted butter
- 10 whole Fresh sage leaves
- 0.25 teaspoons Cracked black pepper
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
In a medium bowl, mix the pumpkin puree, mascarpone cheese, Parmesan cheese, nutmeg, cinnamon, and a pinch of salt. Stir until well combined. Set aside.
After the dough has rested, divide it into two pieces. Roll each piece out onto a floured surface or with a pasta machine until very thin (about 1/16-inch).
Using a spoon or piping bag, place teaspoon-sized portions of the pumpkin mixture evenly spaced on one sheet of dough, leaving about 1 inch between each filling.
Brush water around the filling mounds, then carefully lay the second sheet of dough over the top. Press around the filling to seal, eliminating any air pockets. Use a ravioli cutter or knife to cut out the ravioli. Place them on a floured tray as you work.
Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli and cook for 3–5 minutes or until they float. Reserve 1/4 cup of the cooking water and then drain the ravioli.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 1–2 minutes until crisp. Stir in the reserved pasta water and cook until emulsified, about 1 minute.
Add the drained ravioli to the skillet and gently toss to coat with the sauce. Cook for another minute to marry the flavors.
Transfer the ravioli to serving plates, spoon over any leftover sage butter sauce, and garnish with additional Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.4 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 268 mg | 6% | |
*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.
