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Description
A comforting homemade ravioli dish featuring pumpkin and ricotta filling, topped with a rich brown butter sage sauce.
Ingredients
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 cups all-purpose flour
- 2 eggs (for pasta dough)
- 1/2 cup unsalted butter
- 8-10 fresh sage leaves
Instructions
- Mix pumpkin, ricotta, Parmesan, egg, nutmeg, salt, and pepper in a bowl for the filling.
- Combine flour and eggs to make the pasta dough, knead until smooth.
- Roll the dough into thin sheets and spoon filling at intervals.
- Place another sheet on top, press around the filling, and cut into ravioli.
- Boil ravioli in salted water for 3-4 minutes until they float.
- Melt butter in a pan until golden, add sage leaves, and cook for 1 minute.
- Toss cooked ravioli in the brown butter sauce and serve.
Notes
- Use fresh sage for best flavor.
- Drain ricotta well to avoid a watery filling.
- Dust ravioli with flour to prevent sticking.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian