Pumpkin Ricotta Ravioli
Delight your taste buds with this exquisite Pumpkin Ricotta Ravioli, a culinary masterpiece that combines the velvety sweetness of pumpkin with the creamy richness of ricotta cheese. Nestled in homemade pasta dough, each ravioli is infused with a hint of nutmeg and Parmesan for an elegant touch. Finished with a golden brown butter sauce studded with crispy sage leaves, this dish is a perfect balance of comforting autumn flavors and sophisticated Italian craftsmanship. Whether you're hosting a dinner party or craving a gourmet night in, this recipe is ideal for showcasing your cooking skills while treating loved ones to a seasonal delight. Ready in just over an hour, this homemade ravioli is as satisfying to make as it is to eat. Perfect for fans of fresh, from-scratch pasta!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 units Large eggs
- 1 cup Pumpkin puree
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg, freshly grated
- 4 tablespoons Unsalted butter
- 5 units Fresh sage leaves
- 0.25 teaspoon Black pepper
Instructions
Make the pasta dough: On a clean work surface, create a mound with the flour and form a well in the center. Crack the eggs into the well and whisk them with a fork while gradually incorporating the flour from the edges.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Prepare the filling: In a medium bowl, mix together the pumpkin puree, ricotta cheese, Parmesan cheese, salt, and nutmeg. Adjust seasoning to taste. Set aside.
Roll out the pasta dough: Divide the dough into two equal portions. Roll out each portion into thin sheets using a pasta machine or rolling pin, dusting lightly with flour to prevent sticking.
Assemble the ravioli: Lay one sheet of pasta on a floured surface. Place small dollops (about 1 teaspoon each) of filling on the sheet, spaced about 2 inches apart. Brush a thin layer of water around each dollop of filling, then place the second sheet of pasta on top. Gently press around the filling to seal, ensuring no air pockets remain.
Cut the ravioli: Use a ravioli cutter or sharp knife to cut out individual ravioli. Press edges to seal if needed. Transfer to a floured tray and set aside.
Boil the ravioli: 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 surface. Remove with a slotted spoon and set aside.
Prepare the sage butter sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage becomes crispy, about 2-3 minutes.
Toss the cooked ravioli in the sage butter sauce, gently coating each piece. Season with black pepper to taste.
Serve immediately, garnishing with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3543 mg | 154% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 9.0 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1662 mg | 128% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1242 mg | 26% | |
*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.
