Pumpkin Ricotta Ravioli

6 round ravioli on a plate with shaved Parmesan and sage

Print Recipe

Homemade pasta is made into pumpkin ravioli and served with a sage butter sauce and crispy sage leaves.

Course Dinner Ideas

Cuisine Italian

Prep Time 1 20

Cook Time 5

Total Time 1 25

Servings

Calories 574

Author Janette

Ingredients

For the pasta:

3 cups (380 grams) all-purpose/plain flour
4 large eggs plus 1 egg yolk (room temperature)
1 teaspoon salt
1 tablespoon olive oil
2 teaspoons water

For the filling:

1 cup (262 grams) ricotta cheese
⅔ cup (150 grams) pumpkin puree
¼ cup (22 grams) Parmesan cheese
1 egg beaten
Salt & pepper
Fresh nutmeg
¼ cup (56 grams) unsalted butter
16 fresh sage leaves
Parmesan cheese grated or shaved
Marinara sauce

Instructions

Make the Masta:

Working on a clean, dry surface, pile the flour into a mound and make a wide well in the center. Crack all of your eggs and the extra yolk into the well, along with the salt, olive oil, and water.
Use a fork to gently beat the egg mixture together. Be careful not to break the sides of the flour wall and make a mess - use your other hand to cup and keep the flour walls intact.
Once the egg mixture is no longer runny, gradually start pulling the inner ring of flour into the eggs. Use your hands to bring everything together until it forms a cohesive, shaggy mass, then begin kneading. Knead the dough vigorously using the heel of your palm for about 5 to 10 minutes, until the texture becomes smooth and elastic.

If your shaggy mass won't quite come together, or if it feels crumbly and cracks while kneading:

Wet your hands: Run your hands under the tap, shake off the excess water, and continue kneading the dough with your damp hands.

Go slow: Alternatively, add just ½ teaspoon of water at a time. It is very easy to accidentally make pasta dough too sticky, so avoid pouring water straight from a measuring spoon.

Trust the rest: Remember that flour takes a few minutes to fully absorb moisture. Give it a good 5 minutes of kneading and its mandatory rest period before adding extra water, as it often smooths out on its own!

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Make the Filling While the Dough is Chilling:

Dice the pumpkin and cook in boiling water for 10 minutes, allow to cool.
In a bowl, mix the ricotta, cheese, egg, salt, pepper and nutmeg. Once the pumpkin is cool mash and add to the ricotta mixture, mix well. Set aside.
Bring a large pan of salted water to a simmer.
Remove the dough from the refrigerator and divide into 4 equal parts. Dust your work surface with flour in to receive the rolled dough.
Using an electric or hand pasta machine, pass the dough through the 2 or 3 times until you achieve 1/8" thickness (you should be able to see your hand through it).
Lay the dough out on your floured surface and brush half with the egg wash.
Spoon the filling 2 inches apart on the egg washed half and gently fold over the other half of the dough.
With your fingers gently press out air around each mound of filling and simply cut the ravioli into any shape you like.
In a medium saucepan melt the butter over low heat.
Add the ravioli to simmering water until they rise to the top, approximately 5 minutes, stirring occasionally. Drain and place onto a towel
While the ravioli cooks turn up the heat for the butter to medium. Add the sage leaves and cook for about 3 minutes until crispy and the butter is brown. Drain on a paper towel.
Once the ravioli are cooked, drain them, add to a pasta bowl and top with the butter, crispy sage, shaved Parmesan cheese and a side of marinara sauce

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