Pumpkin Ravioli with Peppered Gorgonzola Sauce
Indulge in the luxurious flavors of fall with this Pumpkin Ravioli with Peppered Gorgonzola Sauce. Homemade pasta sheets are delicately filled with a creamy blend of pumpkin puree, ricotta, Parmesan, and a hint of nutmeg, creating the perfect balance of sweetness and warmth. The dish is elevated by a rich, velvety Gorgonzola sauce infused with freshly ground black pepper, delivering a bold, tangy contrast. Topped with optional fresh sage for a fragrant herby finish, this recipe brings gourmet flair to your table. Perfect for cozy dinners or entertaining guests, this autumn-inspired pasta dish combines seasonal ingredients with restaurant-quality elegance.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 cup Pumpkin puree
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Gorgonzola cheese, crumbled
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh sage leaves, chopped (optional)
Instructions
In a large bowl, place the flour and create a well in the center. Crack the eggs into the well. Use a fork to slowly incorporate the flour into the eggs until a dough begins to form.
Transfer the dough to a floured surface and knead for about 8–10 minutes, or until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, ground nutmeg, and a pinch of salt. Mix until smooth. Set aside as the ravioli filling.
Divide the dough into four pieces. Roll each piece into thin sheets using a pasta roller or rolling pin, about 1/16-inch thick.
Place small teaspoon-sized scoops of the pumpkin filling about 2 inches apart on one sheet of pasta. Lightly brush water around the edges of the filling scoops.
Lay a second sheet of pasta over the first and gently press around each mound of filling to seal. Use a ravioli cutter or sharp knife to cut out individual ravioli. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3–4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
In a saucepan over medium heat, melt the butter. Stir in the heavy cream and bring to a simmer. Add the Gorgonzola cheese and black pepper, whisking until smooth and thickened, about 5 minutes.
Serve the ravioli draped with the Gorgonzola sauce. Garnish with chopped sage leaves for a fragrant finish, if desired.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 2.6 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 326 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 300 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.
