Approximate values estimated by AI
Traditional Pumpkin Ravioli with Sage Butter Sauce
Traditional dish · Italian
Classic homemade ravioli filled with sweet pumpkin puree and seasoned with nutmeg, served in a simple yet elegant sage-infused butter sauce.
Ingredients
- Pumpkin puree1.5 cups
- Ricotta cheese0.5 cup
- Parmesan cheese, grated0.25 cup
- Nutmeg, ground0.25 teaspoon
- Saltto taste
- Black pepperto taste
- All-purpose flour2 cups
- Eggs2 large
- Olive oil1 tablespoon
- Unsalted butter0.5 cup
- Fresh sage leaves10-12 leaves
Steps
- 1
Prepare the filling: In a bowl, combine pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix well until smooth.
- 2
Make the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and a pinch of salt. Gradually incorporate the flour into the wet ingredients using a fork, then your hands, until a cohesive dough forms.
- 3
Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
- 4
Roll out the pasta dough: Divide the dough into portions. Using a pasta machine or a rolling pin, roll out each portion into thin sheets (about 1/16 inch thick).
- 5
Assemble the ravioli: Place small spoonfuls of the pumpkin filling onto one pasta sheet, spaced about 1.5 inches apart. Moisten the edges around the filling with water. Place another pasta sheet over the top and press down around the filling to seal, removing air pockets. Cut into individual ravioli using a knife or ravioli cutter.
- 6
Cook the ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-5 minutes, or until they float to the surface and the pasta is tender.
- 7
Make the sage butter sauce: While the ravioli cook, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and fragrant, about 2-3 minutes.
- 8
Combine and serve: Drain the cooked ravioli and add them directly to the skillet with the sage butter. Toss gently to coat. Serve immediately, garnished with extra sage leaves and Parmesan cheese if desired.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
