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Pumpkin and ricotta filled ravioli (by hand) with butter and sage

Heavenly, creamy and seasonal homemade pumpkin ravioli that takes a bit of effort but results in an unforgettable dish.  I recommend if you have never made your own pasta or ravioli, to gather up a bunch of friends and attack the recipe in a group.  Making pasta together, especially stuffed versions, best with a few hands.  The patience of filling each little morsel of ravioli becomes more of a pleasure with the chatter of friends.

The butter and sage sauce is a classic for any pumpkin or butternut squash dish.  A simple and easy finish that highlights the flavors in the pumpkin filling.

Pumpkin and ricotta filled ravioli (by hand) with butter and sage

Heavenly, creamy and seasonal homemade pumpkin ravioli that takes a bit of effort but results in an unforgettable dish.  I recommend if you have never made your own pasta or ravioli, to gather up a bunch of friends and attack the recipe in a group.  Making pasta together, especially stuffed versions, best with a few hands.  The patience of filling each little morsel of ravioli becomes more of a pleasure with the chatter of friends.

The butter and sage sauce is a classic for any pumpkin or butternut squash dish.  A simple and easy finish that highlights the flavors in the pumpkin filling.

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Ingredients

Recipe serves: 6
ravioli dough
3 cups "00" flour
5 whole large eggs, beaten
large pinch of salt
1 teaspoon olive oil
pumpkin filling
1 can (15 ounces, 425 grams) pumpkin puree
2 tablespoon butter
2 fresh sage leaves
1 tablespoons olive oil
1 cup ricotta cheese
1/4 teaspoon nutmeg
salt, to taste
freshly ground pepper, to taste
sage and butter sauce
3 tablespoons butter
3 tablespoons olive oil
1/2 cup fresh sage leaves
1/2 cup parmesan cheese, grated
equipment
hand or electric pasta machine
pastry cutter (best but you can use a large knife)
ravioli cutter/ wheel, to perforate edges of ravioli
optional: spray bottle with water
print ingredients

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Pumpkin and ricotta filled ravioli (by hand) with butter and sage
  • time
    2 hours
  • serves
    6
  • skill level
    Hard

Ingredients

  • ravioli dough

  • pumpkin filling

  • sage and butter sauce

  • equipment

Directions

1
Done

pumpkin filling

Can be made a day or two in advance and kept refrigerated in an air tight container.

2
Done

In a medium saucepan, add the olive oil and butter and gently melt the butter.

3
Done

Add the sage leaves and simmer for 3-5 minutes, mixing occasionally.

4
Done

Remove the sage leaves, add the pumpkin and mix together well.

5
Done

Keep on gentle heat for another 5 minutes.

6
Done

Place pumpkin in a large bowl, add the ricotta cheese, nutmeg, sprinkle a bit of salt and a few grinds of pepper and mix together well. Taste and season again if desired. Set aside.

7
Done

ravioli

Pour the flour onto a clean working space, piling very high like a mountain.

8
Done

Take 1 1/2 tablespoons of the beaten egg and set aside in a small bowl.

9
Done

With your hands, create a large well in the center of flour and pour in remaining eggs, salt and teaspoon of olive oil.

10
Done

With a fork begin to mix the eggs and little by little taking in more flour until you have a rough, powdery dough.

11
Done

Knead the dough for at least 10 minutes until it becomes smooth in your hands. You want to knead the dough very well to develop the gluten.

12
Done

Put the dough in a ball, wrap in plastic wrap (cling film) and refrigerate for 30 minutes.

13
Done

Lightly flour (I like to use semolina) a baking sheet and set aside.

14
Done

Cut about 1/4 of the dough from the ball, cover the rest in plastic wrap to avoid drying out. If pasta feels dry, spray with water from spray bottle, like a mist.

15
Done

On the largest setting of the pasta machine, roll dough through the first setting two times. Then through each setting of the machine until it is thinnest it can be.

16
Done

Cut the pasta sheet into two equal pieces lengthwise. On one sheet put about 1/2 teaspoon of filling every 2 inches (5 cm), then use a pastry brush and the reserved egg to paint around each filling.

17
Done

Drape the second piece of pasta over the one with filling. With your fingers, press gently around each filling to release any air and seal. Once again if pasta feels dry, mist with the spray bottle of water.

18
Done

Cut and trim each ravioli with the ravioli cutter and transfer to floured baking sheet.

19
Done

Continue to work in batches, remembering to cover pasta ball with plastic wrap after each portion is cut.

20
Done

When all ravioli is made, cover baking sheet in plastic wrap and refrigerate until ready to cook.

21
Done

finishing

Add the butter and olive oil to a large sauce pan and gently combine together. Once well heated add the sage leaves and saute until the sage is crisp.

22
Done

Fill a large sauce pan (or two-you need lots of space to avoid ravioli sticking together) with water, bring to a boil and add a handful of salt.

23
Done

Drop a few ravioli at a time into the water, stir gently and wait for them to rise to surface which only takes 1-2 minutes.

24
Done

Remove and place on a large plate, or individual serving bowls, until all are complete.

25
Done

Heat the butter, olive oil and sage and pour over the ravioli. Add a sprinkle of parmesan cheese and serve immediately.