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Gourmet Pumpkin Sage Ravioli: One Amazing Bite

Pumpkin Sage Ravioli with Brown Butter
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Create a delightful fall meal with this Pumpkin Sage Ravioli recipe. The rich pumpkin filling is perfectly complemented by the nutty brown butter sauce and fragrant sage. It’s a taste of autumn you’ll want to savor.

Ingredients

Scale
  • 1 pound fresh pasta dough
  • 1 cup pumpkin puree
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg yolk
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup unsalted butter
  • 10-12 fresh sage leaves
  • 2 tablespoons grated Parmesan cheese for serving

Instructions

  1. Roll out the pasta dough thinly. Cut into 3-inch squares.
  2. In a bowl, combine pumpkin puree, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix well.
  3. Place a teaspoon of filling in the center of each pasta square.
  4. Fold the pasta over to create a triangle, pressing the edges to seal. Trim any excess dough.
  5. Bring a large pot of salted water to a boil.
  6. Cook the ravioli for 3-4 minutes, or until they float to the surface.
  7. While the ravioli cooks, melt the butter in a skillet over medium heat.
  8. Add the sage leaves to the butter and cook until the butter turns golden brown and the sage is crispy.
  9. Drain the ravioli and add them to the skillet with the brown butter and sage.
  10. Toss gently to coat.
  11. Serve immediately, topped with extra Parmesan cheese.

Notes

  • For a smoother filling, ensure your pumpkin puree is well-drained.
  • You can make the ravioli ahead of time and freeze them on a baking sheet before transferring to a freezer bag. Cook from frozen, adding a couple of minutes to the cooking time.
  • Experiment with different types of sage for varied flavor profiles.

Nutrition

Find it online: https://delishdiarist.com/pumpkin-sage-ravioli-brown-butter-recipe/