Description
Pumpkin ravioli served with a rich brown butter sauce.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 egg
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- Sage leaves for garnish
Instructions
- Mix pumpkin puree, ricotta, egg, nutmeg, and salt in a bowl.
- Form the dough using flour and water until smooth.
- Roll out the dough and cut into squares.
- Place filling on half of the squares, fold, and seal edges.
- Boil ravioli in salted water until they float.
- In a pan, melt butter and add sage leaves until golden brown.
- Combine ravioli with brown butter sauce.
- Serve with grated Parmesan on top.
Notes
- Ensure the dough is not too sticky.
- Use fresh sage for better flavor.
- Adjust seasoning to taste.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: pumpkin ravioli, brown butter sauce, Italian cuisine