Description
A delicious recipe for homemade pumpkin and sage ravioli served with a rich brown butter sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup pumpkin puree
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- Salt, to taste
- 1/2 cup unsalted butter
- Additional sage leaves for garnish
Instructions
- In a mixing bowl, combine flour and a pinch of salt. Make a well in the center and add eggs.
- Mix until a dough forms, then knead for about 10 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- In another bowl, mix pumpkin puree, Parmesan cheese, chopped sage, and salt to create the filling.
- Roll out the dough into thin sheets and cut into squares.
- Place a small amount of filling on each square, fold over, and seal the edges.
- Boil ravioli in salted water until they float, about 3-4 minutes.
- In a skillet, melt butter over medium heat until it turns golden brown, then add additional sage leaves.
- Drain ravioli and toss in the brown butter sauce before serving.
Notes
- Ensure the dough is rolled out thinly for the best texture.
- Fresh sage can be substituted with dried sage if necessary.
- Serve immediately for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg