Pumpkin Sage Ravioli with Brown Butter
Pumpkin Sage Ravioli with Brown Butter is a delightful autumn dish that transforms simple ingredients into a culinary masterpiece. Each tender ravioli is filled with creamy pumpkin, ricotta, and aromatic sage, then enveloped in a luscious brown butter sauce. Perfect for cozy gatherings or romantic dinners, this recipe will impress your guests and tantalize your taste buds.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1 cup ricotta cheese (whole milk)
- 1/2 cup grated Parmesan cheese
- 10 fresh sage leaves (chopped + extra for garnish)
- 4 tbsp unsalted butter
- Salt and pepper to taste
- 1/4 cup toasted pine nuts or walnuts (optional)
Instructions
- Make the pasta dough by mixing flour and eggs until smooth. Knead until elastic.
- Roll out the dough thinly using a pasta machine or rolling pin.
- Combine pumpkin puree, ricotta, Parmesan, chopped sage, salt, and pepper in a bowl for the filling.
- Place small mounds of filling on half of the rolled-out dough, fold over the other half, and seal around each mound.
- Cook ravioli in boiling salted water for about 3-4 minutes until they float.
- Prepare brown butter sauce by melting butter in a skillet until golden brown; add extra sage leaves just before serving.
- Serve ravioli drizzled with brown butter sauce and sprinkle with nuts if desired.
Nutrition
- Serving Size: 6 ravioli (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For added flavor, substitute butternut squash for pumpkin or use thyme instead of sage. Freezing uncooked ravioli is an option; just ensure they are well-floured before freezing.