Description
Creamy pumpkin ravioli is a delightful autumn dish that brings together the rich flavors of pumpkin, creamy ricotta, and aromatic sage. This homemade pasta dish is perfect for cozy dinners, family gatherings, or special occasions. Each bite is a warm embrace of seasonal flavors, making it a must-try recipe for any pasta lover.
Ingredients
Scale
- 1 small sugar pumpkin (about 2 cups roasted)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups all-purpose flour
- 1 large egg
- 1/4 tsp ground nutmeg
- 8 fresh sage leaves
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Roast the halved pumpkin cut side down for about 30 minutes until tender. Scoop out the flesh into a bowl and let cool.
- In a mixing bowl, combine flour and egg, knead until smooth. Wrap in plastic and allow to rest for 30 minutes.
- Mix the cooled pumpkin with ricotta, Parmesan, nutmeg, salt, and pepper until smooth.
- Roll out the dough into thin sheets using a pasta machine or rolling pin.
- Place teaspoons of filling on one sheet, moisten edges with water, and layer another dough sheet on top. Seal around each filling.
- Boil salted water in a pot, gently add ravioli, and cook for about 3-4 minutes until they float.
- In a skillet, melt butter over medium heat; add sage leaves until crispy. Toss in cooked ravioli to coat them in the sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 ravioli (170g)
- Calories: 400
- Sugar: 3g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg