Autumn Pumpkin Ravioli encapsulates the essence of fall with its warm flavors and comforting textures. This homemade pasta dish is an inviting way to celebrate seasonal ingredients, combining creamy pumpkin filling with a fragrant sage butter sauce. Perfect for an autumn dinner, it’s a surefire way to impress family and friends.
Flour forms the base of your pasta dough, giving it structure. Using all-purpose flour ensures a nice balance of chewiness and tenderness. Eggs add richness and help bind the dough together. Olive oil contributes a bit of flavor and makes the dough more pliable. In the filling, pumpkin puree is the star, offering a smooth, autumnal flavor. Ricotta cheese adds creaminess, while Parmesan cheese provides a savory, umami kick. A touch of nutmeg enhances the pumpkin's warmth. For the sauce, butter creates a rich base, with sage leaves infusing an earthy aroma. Finish with toasted pine nuts for a delightful crunch.
Serve these ravioli as a main dish with a simple arugula salad on the side to balance the richness. They pair beautifully with a chilled glass of white wine, like a crisp Sauvignon Blanc or a buttery Chardonnay.
Start by preparing your dough. On a clean surface, pour out about two cups of flour and make a well in the center. Crack three large eggs into the well, add a pinch of salt, and a tablespoon of olive oil. Using a fork, gently whisk the eggs, gradually incorporating the flour until a dough forms. It's a messy process but worth it!
Once the dough begins to form, knead it for around 8-10 minutes until it's smooth and elastic. Wrap it in plastic wrap and let it rest for half an hour. This rest period allows the gluten to relax, making it easier to roll out later.
While your dough is resting, mix the filling. In a bowl, combine one cup of pumpkin puree with half a cup of ricotta cheese, a quarter cup of grated Parmesan, a dash of nutmeg, and season with salt and pepper. Set it aside until you're ready to fill the ravioli.
After the dough has rested, cut it into four pieces. Roll each piece into thin sheets using a pasta maker or, if you're feeling traditional, a rolling pin. Aim for a thickness where you can almost see your hand through it.
To fill the ravioli, place teaspoons of your pumpkin mixture evenly spaced on one sheet of dough. Cover with another sheet and press around the filling to seal — make sure there's no air trapped inside. Cut into squares using a knife or a ravioli cutter.
Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-4 minutes until they float to the top. Remove them with a slotted spoon, being gentle so they don't break open.
For the sage butter sauce, melt half a cup of butter in a skillet over medium heat. Add ten fresh sage leaves and cook until the butter turns a golden brown color, releasing a nutty aroma. Toss the cooked ravioli in this sauce, ensuring they're well-coated.
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