Description
This Brown Butter Pumpkin Ravioli recipe is a delightful fall-inspired dish that combines tender homemade pasta with a creamy pumpkin and ricotta filling, finished with a fragrant sage-infused brown butter sauce. Easy to prepare, it offers a comforting and elegant meal perfect for seasonal dinners.
Ingredients
Scale
For the Pasta Dough
- 2 cups all-purpose flour
- 1 large egg
For the Filling
- 1/2 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt to taste
For the Sauce
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
- Prepare the Filling: In a mixing bowl, combine the pumpkin puree, ricotta cheese, freshly grated Parmesan cheese, and nutmeg. Mix until smooth and creamy. Season to taste with salt and set aside.
- Make the Pasta Dough: Place the all-purpose flour in a clean surface or bowl, create a well in the center and add the large egg. Gradually mix the egg into the flour using your fingers or a fork until a rough dough forms. Knead the dough by hand for about 8 minutes until it becomes smooth and elastic. Cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes to relax the gluten.
- Roll and Cut the Dough: After resting, roll the pasta dough thinly using a rolling pin or pasta machine. Cut the rolled dough into 3-inch squares.
- Assemble the Ravioli: Place a small spoonful of the pumpkin filling in the center of each dough square. Moisten the edges of the dough with water, then carefully fold and seal the ravioli edges, ensuring to remove any air bubbles to prevent bursting during cooking. Work efficiently to keep the dough from drying out.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook until they float to the surface, approximately 3 to 4 minutes. Avoid overcooking to prevent a mushy texture.
- Prepare Brown Butter Sage Sauce: While the ravioli cook, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and cook the butter until it turns golden brown and develops a nutty aroma, about 5 minutes. Watch closely to avoid burning.
- Toss and Serve: Drain the cooked ravioli gently to avoid tearing. Toss them carefully in the brown butter sage sauce until evenly coated. Serve immediately for the best texture and flavor.
Notes
- Ensure the pasta dough is rested for at least 30 minutes to make it easier to roll and shape.
- Use fresh sage leaves for a more fragrant and authentic brown butter sauce.
- Rolling pasta dough thinly is crucial to avoid thick, doughy ravioli.
- Handle cooked ravioli gently to prevent rupture.
- For a vegetarian option, confirm that the Parmesan used is free of animal rennet.
