Main
Pumpkin Ravioli
1 h 30 minServes 4Nutri-Score C€€
C
1 h 30 min
1 h 30 minPumpkin Ravioli
what you need
Ingredients
flour (plus extra for dusting)Pantry300 g
eggsDairy3 pieces
olive oilPantry15 ml
pumpkin puree (cooked and well drained)Produce400 g- ricotta (drained)Dairy150 g
parmesan (finely grated)Dairy60 g
nutmeg (freshly grated)Spices1 g
saltSpices5 g
black pepper (ground)Spices1 g
butterDairy60 g- sage (fresh leaves)Produce8 pieces
per serving
Nutrition
503kcal
- Carbs
- 66 g
- Proteins
- 16 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl
Rolling pin
Frying pan
Stockpot
Slotted spoon
Pastry brush
step by step
Method
- Step 1
Make the pasta dough
- Mound the flour on a work surface, make a well and add the eggs and olive oil.
- Knead into a smooth, elastic dough, then wrap and rest.
- Step 2
Prepare the pumpkin filling
- Mix the pumpkin puree with the ricotta, parmesan, nutmeg, salt and pepper.
- Taste and adjust the seasoning, then set aside.
- Step 3
Roll out the dough
- Divide the dough and roll it into thin, even sheets on a floured surface.
- Keep the sheets covered so they do not dry out.
- Step 4
Fill and shape the ravioli
- Place small mounds of filling at regular intervals on one sheet.
- Brush water around the filling, cover with a second sheet and press out the air.
- Cut into individual ravioli and seal the edges well.
- Step 5
Cook the ravioli
- Bring a large pot of salted water to a gentle boil.
- Cook the ravioli until they float and are just tender, then lift out with a slotted spoon.
- Step 6
Make the sage butter
- Melt the butter in a pan and add the sage leaves.
- Cook until the butter is golden and the sage is crisp.
- Step 7
Serve
- Toss the drained ravioli in the sage butter.
- Serve with extra parmesan and black pepper.