Pumpkin Ravioli with Sage Butter Sauce
Indulge in the cozy flavors of fall with this homemade Pumpkin Ravioli with Sage Butter Sauce—an elegant yet comforting dish that's perfect for a special dinner or holiday gathering. This recipe features delicate, hand-rolled pasta pillows filled with a creamy blend of pumpkin purée, ricotta, Parmesan, and warm spices like nutmeg. The ravioli are then tossed in a luscious sage-infused brown butter sauce, highlighting the earthy flavors of the season. With every bite, you'll enjoy the perfect balance of savory and slightly sweet with a nutty, herby finish. Though it takes a little extra time to prepare, this restaurant-quality meal is well worth the effort, creating a truly memorable dining experience at home. Serve with a sprinkle of Parmesan and a side of crusty bread for the ultimate autumn feast.
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Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 1 cup Pumpkin puree
- 1 cup Parmesan cheese, grated
- 0.5 cup Ricotta cheese
- 0.25 teaspoon Nutmeg, ground
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 cup Unsalted butter
- 10 leaves Fresh sage leaves
- 1 teaspoon Olive oil
- 2 tablespoons Water
- 1 tablespoon Salt for boiling water
Directions
Step 1
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack 2 eggs into it. Add the olive oil and 2 tablespoons of water. Mix with a fork until the dough begins to come together, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Step 2
In a medium bowl, mix pumpkin puree, Parmesan cheese, ricotta cheese, nutmeg, and black pepper. Adjust seasoning to taste. Set the filling aside while the dough rests.
Step 3
Divide the dough into 4 equal parts and roll each piece out very thinly into rectangular sheets using a pasta machine or rolling pin.
Step 4
Place small spoonfuls (about 1 teaspoon each) of the pumpkin filling on one sheet of dough, leaving about 2 inches of space between each filling mound.
Step 5
Brush the edges of the dough and spaces between the filling mounds with a beaten egg to help seal the ravioli. Lay a second sheet of dough on top, pressing gently around the filling to eliminate air pockets. Use a knife or ravioli cutter to cut into individual ravioli squares. Repeat with remaining dough.
Step 6
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Step 7
In a large skillet, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and fragrant (about 2-3 minutes). Remove from heat.
Step 8
Toss the cooked ravioli gently in the sage butter sauce until coated. Serve immediately, garnished with extra Parmesan if desired.
Nutrition Facts
| Serving size | (964.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2274.1 |
| Total Fat 123.1g | 0% |
| Saturated Fat 61.6g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 842.3mg | 0% |
| Sodium 9917.4mg | 0% |
| Total Carbohydrate 213.6g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 9.4g | |
| Protein 93.2g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1617.1mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 1135.3mg | 0% |
Source of Calories