Pumpkin Ravioli Recipe
Indulge in a fall-inspired delight with these creamy pumpkin raviolis.
Ingredients
Dough:
- o 2 cups 240g all-purpose flour (or gluten-free flour)
- o 2 large eggs
- o 1 tbsp olive oil
- o ¼ tsp salt
- o 2-3 tbsp water as needed
Filling:
- o 1 cup 240g pumpkin puree (fresh or canned)
- o ½ cup 125g ricotta cheese (or dairy-free ricotta)
- o ¼ cup 30g Parmesan (or nutritional yeast)
- o 1 tbsp honey or maple syrup
- o ½ tsp ground nutmeg
- o Salt and pepper to taste
Brown Butter Sauce:
- o ½ cup 115g unsalted butter (or vegan butter)
- o 6-8 sage leaves
- o Pinch of sea salt
- o Optional: squeeze of lemon juice Grated cheese and chopped parsley
Instructions
- Make the Dough: Mix flour, eggs, olive oil, and salt. Knead until smooth. Let rest for 30 minutes.
- Prepare Filling: Combine pumpkin, ricotta, Parmesan, honey, nutmeg, salt, and pepper.
- Assemble Ravioli: Roll out dough, spoon filling onto the sheet, cover with another layer, and cut into squares.
- Cook: Boil ravioli for 3-4 minutes, until they float.
- Make Brown Butter Sauce: Melt butter until golden, add sage leaves, and toss with ravioli.
- Garnish with parsley and grated cheese.
Notes
Sauce choice: Brown butter with sage complements pumpkin perfectly, but a light tomato cream sauce is also great.