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Pumpkin Sage Ravioli

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A comforting homemade ravioli dish filled with creamy pumpkin and aromatic sage, tossed in a luxurious butter-sage sauce.

Ingredients

Scale
  • 2 cups Pasta Flour (or all-purpose flour)
  • 3 Large Eggs
  • 2 cups Fresh Pumpkin (or 1 can pumpkin puree)
  • 1 cup Ricotta Cheese (or cottage cheese)
  • 1/2 cup Parmesan Cheese (or nutritional yeast)
  • 1/4 cup Fresh Sage (or dried sage)
  • 4 tablespoons Unsalted Butter (or olive oil)
  • 1/4 teaspoon Nutmeg
  • Salt and Pepper to taste

Instructions

  1. Make the Dough: Combine pasta flour and a pinch of salt. Create a well, crack in the eggs, and whisk together, pulling in flour until a shaggy dough forms.
  2. Knead the Dough: Knead the dough for 8–10 minutes until smooth. Wrap in plastic and let it rest for at least 30 minutes.
  3. Prepare the Pumpkin Filling: Cook pumpkin by steaming or roasting until tender, then mash until smooth.
  4. Combine Ingredients for Filling: Mix mashed pumpkin with ricotta, Parmesan, nutmeg, salt, and pepper until creamy.
  5. Roll Out the Dough: Divide into pieces, rolling each out to thin sheets.
  6. Form the Ravioli: Place filling on dough, water edges, fold, and seal around filling.
  7. Cook the Ravioli: Boil salted water, add ravioli, and cook for 3-4 minutes until they float.
  8. Make the Sauce: Melt butter in a skillet, add sage leaves to infuse for flavor.
  9. Toss and Serve: Combine drained ravioli with sauce, adding pasta water for desired consistency.

Notes

Serve with grated Parmesan and crispy sage leaves. For added elegance, sprinkle with toasted pumpkin seeds.

Nutrition

Keywords: Pumpkin Ravioli, Sage, Homemade Pasta, Fall Recipes, Italian Cuisine

Find it online: https://basilboard.com/minute-pumpkin-sage-ravioli-fall-weeknights/