Description
A comforting dish featuring homemade pumpkin ricotta ravioli topped with a rich brown butter sage sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 eggs
- 1 cup ricotta cheese
- 1/2 cup pumpkin puree
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsalted butter
- 8–10 fresh sage leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Mix flour and eggs to form pasta dough. Knead until smooth, then rest for 30 minutes.
- Combine ricotta, pumpkin, nutmeg, salt, and pepper for the filling.
- Roll the dough into thin sheets, spoon filling, and seal into ravioli.
- Boil ravioli for 3-4 minutes until they float.
- Melt butter in a pan, add sage, and cook until butter turns golden.
- Toss cooked ravioli in the brown butter sauce, top with Parmesan, and serve.
Notes
- Chill the dough before rolling for easier handling.
- Drain ricotta well to avoid watery filling.
- Use fresh sage for the best flavor.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 160mg