Description
Ravioli filled with pumpkin, served with butter and sage sauce.
Ingredients
Scale
- 300g pumpkin puree
- 250g all-purpose flour
- 2 eggs
- 50g grated Parmesan cheese
- 50g butter
- 10 fresh sage leaves
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
Instructions
- Mix flour and eggs to form pasta dough. Let rest for 30 minutes.
- Combine pumpkin puree, Parmesan, salt, pepper, and nutmeg to make the filling.
- Roll out the dough and place small portions of filling on one sheet.
- Cover with another sheet, press around the filling, and cut into ravioli.
- Boil ravioli in salted water for 3-4 minutes.
- Melt butter in a pan, add sage leaves, and cook until fragrant.
- Toss cooked ravioli in the butter-sage sauce and serve.
Notes
- Use fresh pumpkin for best flavor.
- Dust ravioli with flour to prevent sticking.
- Serve immediately to enjoy the texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 120mg
Keywords: ravioli, pumpkin, sage, butter, Italian pasta