Description
Delightful Pumpkin Ravioli promises a culinary journey through Italian autumn comfort, blending creamy pumpkin filling with delicate pasta parcels. Homemade pasta lovers will savor each rich, hearty bite of this seasonal specialty that brings warmth to your dinner table.
Ingredients
Scale
Main Ingredients:
- 1 cup (125g/4.4 oz) all-purpose flour
- 1 cup (245g/8.6 oz) pure pumpkin
- 1 large egg
- 2 large egg yolks
- 13 cup (75g/2.6 oz) unsalted butter
Cheese Ingredients:
- 12 cup (123g/4.3 oz) ricotta cheese
- 14 cup (28g/1 oz) mozzarella cheese, grated
- 14 cup (25g/0.9 oz) parmesan cheese, grated
Seasonings and Additional Ingredients:
- 1 teaspoon kosher salt
- 12 teaspoon olive oil
- 112 teaspoons minced garlic, divided
- 14 teaspoon fresh sage, diced
- Salt
- Black pepper
- Nutmeg
Instructions
- Create pasta dough by combining flour and salt, forming a central well for eggs and oil. Knead vigorously for 7-10 minutes until achieving a silky, elastic texture. Allow dough to rest at room temperature for 30 minutes, enabling gluten relaxation.
- Using a pasta machine or rolling pin, stretch dough into translucent, gossamer-thin sheets. Slice dough into manageable sections for easier handling.
- Prepare ravioli filling by thoroughly blending ricotta, parmesan, roasted pumpkin puree, minced garlic, nutmeg, and black pepper until achieving a harmonious, creamy consistency.
- Craft brown butter sauce by slowly melting butter in a skillet over medium heat until golden and fragrant, approximately 4-5 minutes. Incorporate fresh sage leaves, allowing them to crisp and infuse the butter with aromatic notes. Season with salt and cracked pepper.
- Carefully distribute pumpkin cheese mixture onto pasta sheets, leaving adequate space between portions. Fold dough over, pressing edges to seal and eliminate air pockets. Trim into precise ravioli shapes using a pasta cutter or knife.
- Gently immerse ravioli in rapidly boiling, salted water. Cook for 3-4 minutes until pasta floats and appears translucent. Transfer to serving plates, generously drizzle with sage-infused brown butter sauce, and garnish with freshly grated parmesan cheese.
Notes
- Customize flour choice by using whole wheat or gluten-free alternatives for diverse dietary needs.
- Knead dough thoroughly to develop gluten, ensuring elastic and smooth pasta texture.
- Rest pasta dough at room temperature to relax gluten and prevent tough ravioli.
- Work quickly when filling ravioli to prevent pasta sheets from drying out and cracking.
- Toast sage leaves briefly in brown butter to enhance their nutty, aromatic flavor profile.
- Keep pasta water slightly salted to season ravioli and help sauce adhere better.
- Use fresh pumpkin instead of canned for more vibrant, authentic seasonal taste.
- Drain ravioli gently to maintain delicate pasta structure and prevent tearing.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 3g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 120mg