Pumpkin Ravioli

Delight in the cozy flavors of fall with this homemade Pumpkin Ravioli recipe, where tender, hand-rolled pasta envelopes a creamy filling of pumpkin puree, ricotta, and nutmeg. Perfect for impressing guests or adding a touch of seasonal elegance to your table, this dish combines the delicate sweetness of pumpkin with the savory richness of Parmesan cheese. The ravioli is topped with a luxurious sage-butter sauce, featuring crispy, aromatic sage leaves that elevate every bite. With simple ingredients and step-by-step directions, you'll master the art of homemade pasta in just over an hour. Serve these golden pockets of autumnal goodness with a sprinkle of Parmesan for a restaurant-quality meal that'll have everyone asking for seconds.

Nutriscore Rating: 57/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 3 large Eggs
• 1 teaspoon Salt
• 200 grams Pumpkin puree
• 100 grams Ricotta cheese
• 50 grams Parmesan cheese, grated
• 0.25 teaspoon Nutmeg
• 0.5 teaspoon Black pepper
• 100 grams Butter
• 10 leaves Fresh sage leaves
• 1 tablespoon Olive oil
• 1 tablespoon Water

Directions

Step 1

Place the flour on a clean surface and make a well in the center.

Step 2

Crack the eggs into the well and add 1 teaspoon of salt.

Step 3

Using a fork, beat the eggs gently, gradually incorporating flour from the edges.

Step 4

When it starts coming together, knead the dough by hand for about 10 minutes until smooth and elastic.

Step 5

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 6

In a bowl, mix the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, and black pepper.

Step 7

Divide the pasta dough into four equal parts.

Step 8

Using a pasta machine, roll each piece of dough into sheets about 1mm thick.

Step 9

Cut the sheets into squares measuring approximately 5cm x 5cm.

Step 10

Place a teaspoon of the pumpkin filling onto each square.

Step 11

Brush the edges with a little water, fold the ravioli into triangles, and press the edges to seal.

Step 12

In a large pot of boiling salted water, cook the ravioli for 3-5 minutes, or until they float.

Step 13

In a pan, heat the butter and olive oil over medium heat.

Step 14

Add the sage leaves and cook until the butter froths and the leaves become crisp.

Step 15

Remove the sage leaves and set them aside.

Step 16

Add the cooked ravioli to the pan and toss to coat in the sage butter.

Step 17

Serve immediately, garnished with crisp sage leaves and extra Parmesan cheese.

Nutrition Facts

Serving size	(941.5g)

Amount per serving	% Daily Value*
Calories	2649.9

Total Fat 145.2g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 908.3mg	0%
Sodium 4081.4mg	0%
Total Carbohydrate 254.9g	0%
Dietary Fiber 15.7g	0%
Total Sugars 8.5g
Protein 84.8g	0%

Vitamin D 139IU	0%
Calcium 1199.3mg	0%
Iron 21.0mg	0%
Potassium 1105.0mg	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: 49.0%

Protein: 12.7%

Carbs: 38.3%