Pumpkin Ravioli with Butter Sage Sauce

Indulge in the comforting flavors of fall with this homemade Pumpkin Ravioli with Butter Sage Sauce, a dish that’s as elegant as it is satisfying. Crafted from scratch, tender pasta pillows are filled with a creamy pumpkin mixture enriched with ricotta, Parmesan, and a hint of nutmeg for warmth. The ravioli is then elevated with a silky butter sauce infused with crispy sage leaves, adding an aromatic touch that complements the earthy sweetness of the pumpkin. Perfect for a special dinner or a cozy autumn gathering, this recipe highlights the beauty of seasonal ingredients. Serve with a sprinkle of fresh Parmesan for a restaurant-quality dish that’s sure to impress. Ideal for fans of autumn flavors, homemade pasta, and quick gourmet meals in under 90 minutes!

Nutriscore Rating: 62/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 units Large eggs
• 1 cup Pumpkin puree
• 0.5 cup Parmesan cheese
• 0.25 cup Ricotta cheese
• 0.25 teaspoon Ground nutmeg
• 1 teaspoon Salt
• 0.5 cup Unsalted butter
• 10 units Fresh sage leaves
• 0.25 teaspoon Black pepper
• 1 teaspoon Olive oil
• 1 tablespoon Water
• 0 Optional: extra Parmesan cheese for garnish

Directions

Step 1

Step 1: Prepare the pasta dough. On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well, add 1 teaspoon of olive oil, and a pinch of salt. Using a fork, slowly whisk the eggs, gradually incorporating the flour until a sticky dough forms.

Step 2

Step 2: Knead the dough for about 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Step 3

Step 3: While the dough rests, prepare the pumpkin filling. In a bowl, mix pumpkin puree, Parmesan cheese, ricotta cheese, nutmeg, 1/2 teaspoon of salt, and a pinch of black pepper. Stir until smooth and set aside.

Step 4

Step 4: Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin. Aim for a thickness of about 1/16 inch.

Step 5

Step 5: Spoon small dollops (about 1 teaspoon each) of the pumpkin filling onto half of the pasta sheets, spacing them about 2 inches apart. Lightly brush around the filling with water to help seal the layers.

Step 6

Step 6: Lay another sheet of pasta over the filling. Press down gently around each filling mound to remove any air pockets, then seal the edges. Use a ravioli cutter or knife to cut into individual ravioli.

Step 7

Step 7: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 8

Step 8: In a large skillet, melt butter over medium heat until it begins to brown and smells nutty. Add the sage leaves and cook for 1-2 minutes until crispy.

Step 9

Step 9: Gently toss the cooked ravioli in the butter sage sauce to coat evenly. Season with additional salt and black pepper to taste, if needed.

Step 10

Step 10: Serve warm, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(848.4g)

Amount per serving	% Daily Value*
Calories	2076.1

Total Fat 109.1g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 3.2g
Cholesterol 773.1mg	0%
Sodium 3075.9mg	0%
Total Carbohydrate 213.8g	0%
Dietary Fiber 15.2g	0%
Total Sugars 8.6g
Protein 71.2g	0%

Vitamin D 120IU	0%
Calcium 984.8mg	0%
Iron 18.9mg	0%
Potassium 1078.5mg	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: 46.3%

Protein: 13.4%

Carbs: 40.3%