Soy-Free Pumpkin Ravioli
Delight your taste buds with this homemade Soy-Free Pumpkin Ravioli recipe that’s perfect for a cozy, satisfying meal. Made entirely from scratch, this dish features tender, silky pasta dough enveloping a creamy filling of pumpkin puree, ricotta, grated Parmesan, and a touch of nutmeg for warm autumnal flavor. The ravioli is cooked to perfection and tossed in a luxurious sage-butter sauce that elevates every bite. With no soy in sight, this comforting, hearty meal is ideal for those with dietary restrictions or anyone seeking a wholesome, seasonally inspired dinner. Ready in just over an hour, this impressive dish is perfect for a special family dinner or an intimate dinner party. Serve with a sprinkle of extra Parmesan and savor the ultimate fall comfort food!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Ricotta cheese
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 3 tablespoons Butter
- 8 Fresh sage leaves
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.
Use a fork to beat the eggs and gradually incorporate the flour from the inside of the well, continuing until a dough begins to form.
Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
In a separate bowl, mix together the pumpkin puree, Parmesan cheese, ricotta cheese, nutmeg, and black pepper. Set the filling aside.
Divide the rested dough into four equal pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, aiming for a thickness about 1/16 inch.
Cut the dough into squares approximately 3 inches on each side or use a round cutter for circular ravioli.
Place a small spoonful of the pumpkin filling in the center of each square or circle.
Brush the edges of the pasta with water, fold over to enclose the filling, and press firmly to seal. Ensure no air is trapped inside.
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 top.
In a skillet, melt the butter over medium heat. Add the fresh sage leaves and fry until crisp, about 2 minutes.
Drain the ravioli and add them to the skillet, gently tossing with the sage butter. Serve immediately with extra Parmesan if desired.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 8.9 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1192 mg | 92% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1155 mg | 25% | |
*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.
