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Ultimate 55-Minute Pumpkin Ravioli Made Easy

Pumpkin Ravioli
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A simple homemade pumpkin ravioli with brown butter and sage sauce. This recipe uses fresh pasta dough and a creamy pumpkin filling.

Ingredients

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  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 8 fresh sage leaves

Instructions

  1. Make the pasta dough: mix flour and salt, make a well, add eggs, and knead until smooth. Wrap and rest for 30 minutes.
  2. Make the filling: combine pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper. Mix well.
  3. Roll out the pasta dough into thin sheets. Place small spoonfuls of filling about 2 inches apart. Cover with another sheet and press around each mound. Cut into squares or circles.
  4. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float.
  5. Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crisp.
  6. Drain ravioli and toss with brown butter sauce. Serve immediately with extra Parmesan.

Notes

  • You can use wonton wrappers instead of homemade pasta to save time.
  • For a richer filling, add a pinch of cinnamon or ginger.
  • Leftover ravioli can be frozen before cooking.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-ravioli-made-easy/