Looking for a delicious fall-inspired dish that’s perfect for a cozy night in? Look no further than this delightful recipe for pumpkin ravioli! These tender pockets of pasta are filled with a luscious mixture of pumpkin puree, ricotta cheese, and aromatic spices like nutmeg and cinnamon, creating a comforting and flavorful dish that’s sure to satisfy. Topped with a decadent brown butter sage sauce and a sprinkle of grated Parmesan cheese, each bite of this pumpkin ravioli is pure heaven. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to impress even the most discerning of palates.
What are the benefits of Creamy Yogurt Pudding?
Pumpkin ravioli is a dish that offers both delicious taste and numerous health benefits. It incorporates the sweet, nutty flavor of pumpkin into a savory pasta dish, which can be enjoyed during the fall season. Additionally, pumpkin is packed with vitamins, minerals, and fiber, which help promote overall health and wellness. Pumpkin ravioli is often vegetarian or vegan-friendly and can be customized to fit various dietary restrictions or preferences.
Moreover, pumpkin ravioli can be a filling and satisfying meal that can be served with a variety of sauces or toppings. It is a great option for both casual weeknight dinners and special occasions. In summary, pumpkin ravioli is a versatile dish that not only tastes great, but can also provide numerous health benefits and fit into various dietary lifestyles.
Step into kitchen right now!! Let’s try Pumpkin Ravioli together!!
Step 1: Prepare the Dough
To make the dough, start by forming a mound with the flour on a clean surface and create a well in the center. Crack the eggs into the well, add the olive oil and salt, and gradually mix the flour into the eggs with a fork until a dough begins to form. Knead the dough for 8-10 minutes until it is smooth and elastic, then wrap it in plastic wrap and let it rest for 30 minutes.
Step 2: Make the Filling
In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, chopped sage, nutmeg, salt, and pepper. Mix until well combined and set aside.
Step 3: Roll and Fill the Ravioli
Divide the rested dough into four portions and roll out one portion into a thin sheet about 1/16 inch thick using a pasta machine or rolling pin. Place small spoonfuls (about 1 teaspoon each) of the filling onto the dough sheet, leaving about 1 inch of space between each. Brush a little water around the edges of the filling, then place another sheet of dough over the top and press around the filling to seal. Cut out the ravioli using a ravioli cutter or knife, and repeat with the remaining dough and filling.
Step 4: Cook the Ravioli and Make the Sauce
Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes until they float to the surface. In a large skillet, melt butter over medium heat and add sage leaves, cooking until the butter browns and the sage becomes crispy. Drain the ravioli and toss them gently in the skillet with the butter sauce. Serve the ravioli topped with grated Parmesan cheese, salt, and pepper.
In conclusion, this recipe for pumpkin ravioli is a must-try for any fan of comforting and flavorful pasta dishes. The combination of tender pasta pockets filled with a rich, creamy pumpkin and ricotta cheese filling, paired with the bold flavors of aromatic spices and a decadent brown butter sage sauce, make for a truly memorable meal. Perfect for a cozy night in during the fall or winter months, this dish is sure to impress both family and friends alike. So if you’re looking to indulge in a dish that’s both comforting and indulgent, give this pumpkin ravioli recipe a try – you won’t regret it!
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Pumpkin Ravioli
- Total Time: 45minutes
Description
Pumpkin ravioli is a delightful and hearty dish that combines the sweet and savory flavors of pumpkin with the richness of cheese and herbs. This vegetarian-friendly recipe is perfect for autumn dinners or any time you crave a comforting and satisfying meal.
Ingredients
For the Ravioli Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Pumpkin Filling:
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped sage
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For the Sauce:
- 1/4 cup unsalted butter
- 10 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Step 1: Prepare the Dough
- On a clean surface, make a mound with the flour and create a well in the center.
- Crack the eggs into the well, add the olive oil and salt.
- Using a fork, gradually mix the flour into the eggs until a dough begins to form.
- Knead the dough for about 8-10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2: Make the Filling
- In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, chopped sage, nutmeg, salt, and pepper.
- Mix until well combined and set aside.
Step 3: Roll and Fill the Ravioli
- Divide the rested dough into four portions.
- Using a pasta machine or rolling pin, roll out one portion of dough into a thin sheet (about 1/16 inch thick).
- Place small spoonfuls of the filling (about 1 teaspoon each) onto the dough sheet, leaving about 1 inch of space between each.
- Brush a little water around the edges of the filling.
- Place another sheet of dough over the top and press around the filling to seal.
- Cut out the ravioli using a ravioli cutter or knife.
- Repeat with the remaining dough and filling.
Step 4: Cook the Ravioli and Make the Sauce
- Bring a large pot of salted water to a boil.
- Add the ravioli and cook for 3-4 minutes or until they float to the surface.
- In a large skillet, melt the butter over medium heat and add the sage leaves.
- Cook until the butter starts to brown and the sage leaves become crispy.
- Drain the ravioli and add them to the skillet with the butter sauce.
- Toss gently to coat the ravioli in the sauce.
- Serve topped with grated Parmesan cheese, salt, and pepper.
Equipment
300 Vegan/Plant Based Recipe Cook Book
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All-Clad Copper Core 5-Ply Stainless Steel Sauce Pan
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All-Clad D3 Stainless Steel Frying pan cookware set
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Calphalon Premier Space-Saving Hard-Anodized Nonstick 5-Quart Saute Pan
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Gluten-Free Gourmet: Earn 50% with Tasty Recipes!
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ANTREE 3-IN-1 Pasta Attachment & Ravioli Attachment
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MASTER FENG Ravioli Stamp Maker Cutter with Roller Wheel Set
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CucinaPro Ravioli Mold with Extra Large 2 1/2 Inch Squares- Authentic Ravioli Tray and Press
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- Ensure the dough is rolled out thinly to avoid thick and chewy ravioli.
- Use fresh sage for the sauce to enhance the flavor.
- If you don’t have a pasta machine, a rolling pin works just as well, but take care to roll the dough evenly.
- Prep Time: 30minutes
- Cook Time: 15minutes
- Category: Special Diets,Vegetarian
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How can I prevent my Pumpkin Ravioli from falling apart while cooking?
To prevent the ravioli from falling apart, make sure not to overcrowd the pot when cooking them. Cook the ravioli in small batches, using a large pot of generously salted boiling water. Gently add the ravioli to the water and give them a gentle stir to prevent them from sticking together. Cook the ravioli for a few minutes until they are tender but still firm to the bite, then use a slotted spoon to remove them from the water.
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How can I enhance the flavor of my Pumpkin Ravioli?
You can enhance the flavor of your Pumpkin Ravioli by adding some additional ingredients to the sauce or filling. Consider adding some fresh herbs, such as sage or thyme, to the brown butter sauce, or top the ravioli with some toasted pine nuts or grated Parmesan cheese. You can also mix some ricotta cheese or goat cheese into the pumpkin filling to add some creaminess and depth of flavor.
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Can I make Pumpkin Ravioli ahead of time and store them in the fridge or freezer before cooking?
Yes, you can make Pumpkin Ravioli ahead of time and store them in the fridge or freezer before cooking. To store them in the fridge, place the ravioli on a baking sheet lined with parchment paper and cover with plastic wrap. Keep the ravioli refrigerated for up to 2 days before cooking. To store them in the freezer, place the ravioli in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then transfer the ravioli to a freezer bag and keep in the freezer for up to 3 months. To cook frozen ravioli, simply add them to boiling water and cook for a few extra minutes until they float to the surface.
