Autumn Pumpkin Ravioli

Delight in the tastes of autumn with homemade pumpkin ravioli, filled with a creamy pumpkin puree and dressed in a sage butter sauce. This comforting dish captures the essence of fall with its rich flavors and aromatic herbs, perfect for a cozy night in.

Prep time: 30 minutes
Cook time: 4 minutes
Serves: 4

Ingredients

For the Dough:

2 cups all-purpose flour

3 large eggs

1/2 tsp salt

1 tbsp olive oil

For the Filling:

1 cup canned pumpkin puree

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 tsp nutmeg

Salt and pepper to taste

For the Sage Butter Sauce:

1/2 cup unsalted butter

10 fresh sage leaves

1/4 cup toasted pine nuts

Grated Parmesan cheese for garnish

Instructions

1. Prepare the dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add salt and olive oil, and gradually mix with a fork until the dough begins to form.

2. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

3. Mix the filling: Combine pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper in a bowl. Set aside.

4. Roll out the dough: Cut the dough into four pieces. Roll each piece into thin sheets using a pasta maker or rolling pin.

5. Fill the ravioli: Place teaspoons of filling on one sheet of dough, cover with another sheet, and press around the filling to seal. Cut into squares.

6. Cook the ravioli: In a large pot, boil salted water and cook ravioli for 3-4 minutes until they float to the top. Remove with a slotted spoon.

7. Make the sage butter sauce: In a skillet, melt butter over medium heat and add sage leaves until butter is golden brown.

8. Serve: Toss the cooked ravioli in the sage butter sauce, sprinkle with toasted pine nuts and Parmesan before serving.

Storage

Store in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a sealable freezer bag.

Reheating

Reheat gently in a skillet with a little butter over medium-low heat until warmed through. Alternatively, microwave on a low setting, covered.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.