Description
Delicious homemade ravioli filled with a creamy pumpkin and ricotta mixture, perfect for a comforting meal.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1 teaspoon nutmeg
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- Fresh sage leaves for garnish
Instructions
- In a large bowl, mix the flour and eggs to form a dough.
- Knead the dough for about 10 minutes until smooth, then wrap in plastic wrap and let it rest for 30 minutes.
- In another bowl, combine ricotta, pumpkin puree, Parmesan, nutmeg, salt, and pepper.
- Roll out the dough into thin sheets and cut into squares.
- Place a spoonful of the filling on half of the squares, then cover with the remaining squares and seal the edges.
- Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes until they float.
- In a pan, heat olive oil and sauté fresh sage leaves until crispy.
- Serve the ravioli topped with sage oil and additional Parmesan cheese.
Notes
- Ensure the dough is thin for a delicate ravioli.
- Use fresh pumpkin puree for the best flavor.
- Can be served with a brown butter sauce for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg
Keywords: Pumpkin Ravioli, Ricotta Ravioli, Homemade Ravioli, Italian Pasta