Low Sodium Pumpkin Ravioli

Delight in the comforting flavors of autumn with this Low Sodium Pumpkin Ravioli recipe, a healthier twist on a classic Italian favorite. Crafted with a homemade pasta dough and filled with a rich, velvety mixture of pumpkin puree, Parmesan cheese, and a touch of nutmeg, this dish is both flavorful and heart-friendly, omitting added salt to focus on natural ingredients. The tender ravioli are gently cooked and finished in a buttery sage sauce that enhances their earthy sweetness. Perfect for impressing guests or savoring a cozy dinner at home, this vibrant yet low-sodium meal proves you don’t need excess salt to achieve gourmet flavor. Serve with a sprinkle of freshly grated Parmesan for an elegant, wholesome plate that’s as nutritious as it is delicious!

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 large Eggs
• 1 cup Pumpkin puree
• 0.5 cup Parmesan cheese, grated
• 0.25 teaspoon Nutmeg, ground
• 0.25 teaspoon Black pepper, freshly ground
• 1 tablespoon Olive oil
• 10 Fresh sage leaves
• 2 tablespoons Unsalted butter
• 2 tablespoons Water

Directions

Step 1

In a large bowl, combine the flour and a pinch of black pepper. Make a well in the center and crack the eggs into it. Gradually mix with a fork until you achieve a rough dough.

Step 2

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.

Step 3

To prepare the filling, mix pumpkin puree, grated Parmesan, nutmeg, and a pinch of freshly ground black pepper in a medium bowl until smooth.

Step 4

Divide the dough into four pieces. Keep the pieces you aren't using immediately covered to prevent drying out.

Step 5

Roll out one portion of the dough on a lightly floured surface until thin enough to see your hand through it.

Step 6

Place teaspoons of the pumpkin filling about 1 inch apart on one half of the dough sheet. Fold the other half over the filling.

Step 7

Press down around each mound to remove air and seal the edges. Cut out the ravioli with a knife or ravioli cutter.

Step 8

Repeat the rolling and filling process with the remaining dough.

Step 9

Bring a large pot of unsalted water to a boil. Cook the ravioli in batches for about 3-4 minutes until tender and they float to the surface.

Step 10

For the sauce, heat olive oil and butter in a skillet over medium heat. Add sage leaves and cook until crispy.

Step 11

Add the cooked ravioli to the skillet with the butter and sage. Toss gently to coat.

Step 12

Serve the ravioli warm with extra grated Parmesan if desired.

Nutrition Facts

Serving size	(757.7g)

Amount per serving	% Daily Value*
Calories	1741.5

Total Fat 74.7g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 664.9mg	0%
Sodium 936.9mg	0%
Total Carbohydrate 208.1g	0%
Dietary Fiber 16.7g	0%
Total Sugars 9.1g
Protein 63.6g	0%

Vitamin D 123IU	0%
Calcium 700.2mg	0%
Iron 19.3mg	0%
Potassium 1041.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 14.5%

Carbs: 47.3%