Pumpkin Ravioli Recipe
Italian · Main course · 70 min total
Homemade ravioli filled with a creamy, spiced pumpkin puree, tossed in a sage brown butter sauce. This comforting dish is perfect for fall.
60
min prep
min prep
10
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter
- 8 fresh sage leaves
- Salt and pepper to taste
Instructions
- Make the pasta dough: On a clean surface, mound the flour and make a well in the center. Crack eggs into the well, add olive oil and a pinch of salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- Make the filling: In a bowl, combine pumpkin puree, ricotta, Parmesan, salt, nutmeg, and pepper. Mix well and set aside.
- Roll out the pasta: Divide dough into 4 pieces. Keep covered. Roll one piece through a pasta machine on thinnest setting, dusting with flour as needed. Lay sheet on floured surface.
- Assemble ravioli: Place teaspoon-sized mounds of filling about 2 inches apart on half of the pasta sheet. Fold the other half over, pressing out air around each mound. Cut into squares with a ravioli cutter or knife. Press edges to seal. Repeat with remaining dough and filling.
- Cook ravioli: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float and are tender. Drain.
- Make sauce: In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty, about 2-3 minutes. Remove from heat.
- Toss cooked ravioli in the sage brown butter. Season with salt and pepper. Serve immediately with extra Parmesan.
Tips
- To prevent sticking, dust ravioli with semolina flour and place in a single layer on a baking sheet.
- Leftover ravioli can be frozen on a baking sheet, then transferred to a freezer bag. Cook from frozen, adding 1-2 minutes to cooking time.
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