Pumpkin Ravioli
Elevate your dinner table with the indulgent flavors of homemade Pumpkin Ravioli, a perfect seasonal dish that's both comforting and elegant. This recipe combines the delicate sweetness of pumpkin puree with creamy ricotta cheese and a hint of nutmeg, creating a velvety filling wrapped in fresh pasta dough crafted from scratch. Topped with a fragrant sage butter sauce and crispy sage leaves, each bite offers a balance of creamy, nutty, and savory flavors. Ideal for a cozy autumn evening or a sophisticated holiday meal, this dish is a celebration of fall ingredients made irresistibly delicious with Parmesan cheese and a golden buttery finish. Prepare to impress family and guests alike with this handcrafted culinary masterpiece! Keywords: Pumpkin Ravioli, homemade pasta, sage butter sauce, fall recipes, comforting autumn dishes.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 200 grams Pumpkin puree
- 100 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 100 grams Butter
- 10 leaves Fresh sage leaves
- 1 tablespoon Olive oil
- 1 tablespoon Water
Instructions
Place the flour on a clean surface and make a well in the center.
Crack the eggs into the well and add 1 teaspoon of salt.
Using a fork, beat the eggs gently, gradually incorporating flour from the edges.
When it starts coming together, knead the dough by hand for about 10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
In a bowl, mix the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, and black pepper.
Divide the pasta dough into four equal parts.
Using a pasta machine, roll each piece of dough into sheets about 1mm thick.
Cut the sheets into squares measuring approximately 5cm x 5cm.
Place a teaspoon of the pumpkin filling onto each square.
Brush the edges with a little water, fold the ravioli into triangles, and press the edges to seal.
In a large pot of boiling salted water, cook the ravioli for 3-5 minutes, or until they float.
In a pan, heat the butter and olive oil over medium heat.
Add the sage leaves and cook until the butter froths and the leaves become crisp.
Remove the sage leaves and set them aside.
Add the cooked ravioli to the pan and toss to coat in the sage butter.
Serve immediately, garnished with crisp sage leaves and extra Parmesan cheese.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 8.5 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1199 mg | 92% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1105 mg | 24% | |
*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.
