Pumpkin Ravioli with Butter Sage Sauce
Indulge in the comforting flavors of fall with this homemade Pumpkin Ravioli with Butter Sage Sauce, a dish that’s as elegant as it is satisfying. Crafted from scratch, tender pasta pillows are filled with a creamy pumpkin mixture enriched with ricotta, Parmesan, and a hint of nutmeg for warmth. The ravioli is then elevated with a silky butter sauce infused with crispy sage leaves, adding an aromatic touch that complements the earthy sweetness of the pumpkin. Perfect for a special dinner or a cozy autumn gathering, this recipe highlights the beauty of seasonal ingredients. Serve with a sprinkle of fresh Parmesan for a restaurant-quality dish that’s sure to impress. Ideal for fans of autumn flavors, homemade pasta, and quick gourmet meals in under 90 minutes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 units Large eggs
- 1 cup Pumpkin puree
- 0.5 cup Parmesan cheese
- 0.25 cup Ricotta cheese
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 cup Unsalted butter
- 10 units Fresh sage leaves
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
- 1 tablespoon Water
- Optional: extra Parmesan cheese for garnish
Instructions
Step 1: Prepare the pasta dough. On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well, add 1 teaspoon of olive oil, and a pinch of salt. Using a fork, slowly whisk the eggs, gradually incorporating the flour until a sticky dough forms.
Step 2: Knead the dough for about 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
Step 3: While the dough rests, prepare the pumpkin filling. In a bowl, mix pumpkin puree, Parmesan cheese, ricotta cheese, nutmeg, 1/2 teaspoon of salt, and a pinch of black pepper. Stir until smooth and set aside.
Step 4: Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin. Aim for a thickness of about 1/16 inch.
Step 5: Spoon small dollops (about 1 teaspoon each) of the pumpkin filling onto half of the pasta sheets, spacing them about 2 inches apart. Lightly brush around the filling with water to help seal the layers.
Step 6: Lay another sheet of pasta over the filling. Press down gently around each filling mound to remove any air pockets, then seal the edges. Use a ravioli cutter or knife to cut into individual ravioli.
Step 7: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Step 8: In a large skillet, melt butter over medium heat until it begins to brown and smells nutty. Add the sage leaves and cook for 1-2 minutes until crispy.
Step 9: Gently toss the cooked ravioli in the butter sage sauce to coat evenly. Season with additional salt and black pepper to taste, if needed.
Step 10: Serve warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.7 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 258 mg | 5% | |
*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.
