From-Scratch Pumpkin Ravioli with Ricotta & Sage

Total Time: 1 10

Prep Time: 1

Cook Time: 10

Servings:

Make this cozy pumpkin ravioli from scratch with creamy ricotta, nutmeg, and a luscious brown butter sage sauce. This dish is perfect for fall or a cold night that you need a comforting dish.

Ingredients

Pasta

2 1/3 cups 00 flour
4 eggs
1/2 tbsp olive oil
1/2 tsp fine sea salt

Sauce

1/2 cup browned butter
.25 oz fresh sage

Instructions

Pasta

On a clean counter, pour 2 1/3 cup of 00 flour into a crater-like shape. Add 4 eggs, 1/2 tbsp olive oil & 1/2 tsp fine sea salt into the bowl shape inside the flour. Carefully whisk the wet ingredients until combined.
Once combined, use your hands to mix together the flour and wet ingredients. Once the dough forms, knead until the dough becomes soft. This takes about 10 minutes of kneading.
Cover the dough with plastic wrap and allow it to rest for 30 minutes.
After resting, break the dough into 4 even pieces. Roll one piece of dough out at a time on a lightly floured surface, while leaving the other pieces covered by plastic wrap so that they don't dry out. Once you've rolled out the piece of dough flat, pull out your pasta maker and roll it out until thin. To do this, start on a thick setting, roll the dough through, move the setting to the next notch or two ,and repeat until you reach your desired thinness.
Once rolled out, cut the thin pasta dough into your desired ravioli shape. You need a piece for the bottom and a piece for the top to sandwich in the filling.

Filling

In a small bowl, combine all the filling ingredients: 8 oz. pumpkin puree, 4 oz. ricotta, 1/4 parmesan cheese, 1 tsp minced garlic, 1 egg, 1/2 tsp fine sea salt, 1/2 tsp ground pepper and 1/4 tsp nutmeg.
Scoop out 1 tbsp of filling per ravioli (or less if your ravioli shape is too small). Using a pastry brush and water, wet the edges of the dough and place the second piece of dough on top. Press the dough together along the edges. Place the done ravioli on a cookie sheet lined with parchment paper in the fridge until you are ready to cook them all.
When ready to boil, place a large pot of water on the stove over high heat. Once the water is boiling, drop 4-5 ravioli in the pot at a time and boil for 3 minutes or until opaque.

Sauce

In a saucepan over high heat, add 1/2 cup of butter. Allow the butter to melt and then boil. Once the butter stops making popping noises and brown fleck appear, its done.
Add the .25 oz of chopped sage and stir until combined. Top each serving of ravioli with a few spoonfuls of sauce. Enjoy!

From-Scratch Pumpkin Ravioli with Ricotta & Sage

Ingredients

Pasta

Filling

Sauce

Instructions

Pasta

Filling

Sauce

Video

Nutrition