Description
Pumpkin Ravioli with Sage Butter is a delightful fall dish that combines the sweetness of pumpkin with the rich flavor of sage butter, creating a comforting and delicious meal.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 package of fresh pasta sheets
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
Instructions
- In a bowl, mix pumpkin puree, ricotta cheese, Parmesan cheese, egg, nutmeg, and salt until well combined.
- Lay out the fresh pasta sheets and place small dollops of the pumpkin mixture on one sheet, leaving space between each.
- Cover with another sheet of pasta and press down around the filling to seal.
- Cut out the ravioli using a pasta cutter or knife.
- Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes or until they float to the surface.
- In a skillet, melt the butter over medium heat and add the sage leaves, cooking until the butter is browned and the sage is crispy.
- Drain the ravioli and toss them in the sage butter.
- Serve warm, garnished with additional Parmesan cheese and sage if desired.
Notes
- Make sure to use fresh pasta for the best texture.
- You can substitute butternut squash for pumpkin if desired.
- Adjust the seasoning according to your taste.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Pumpkin Ravioli, Sage Butter, Fall Recipes, Italian Cuisine