Description
A simple recipe for homemade pumpkin ravioli with a creamy sauce.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 cups all-purpose flour
- 2 eggs (for pasta dough)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup heavy cream
- Fresh sage leaves (optional)
Instructions
- Mix pumpkin puree, ricotta, Parmesan, 1 egg, salt, and nutmeg in a bowl for the filling.
- Combine flour, 2 eggs, and olive oil to make pasta dough. Knead until smooth.
- Roll out dough into thin sheets. Place teaspoonfuls of filling on one sheet, cover with another, and cut into ravioli.
- Boil ravioli in salted water for 3-4 minutes until they float.
- Melt butter in a pan, add cream, and cook for 2 minutes. Toss in cooked ravioli.
- Serve with sage leaves if desired.
Notes
- Use canned pumpkin puree for convenience.
- You can freeze uncooked ravioli for later use.
- Adjust nutmeg to your taste.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 6 ravioli)
- Calories: 450
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 120 mg