Description
Delicious ravioli filled with pumpkin and cheese, topped with sage butter.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package fresh pasta sheets
- 1/2 cup unsalted butter
- 10 fresh sage leaves
Instructions
- In a bowl, mix pumpkin puree, ricotta, Parmesan, egg, salt, and pepper.
- Roll out pasta sheets and cut into squares.
- Place a spoonful of filling on each square.
- Fold and seal the ravioli.
- Boil ravioli in salted water for 4-5 minutes.
- In a pan, melt butter and add sage leaves.
- Drain ravioli and toss in sage butter.
- Serve hot with extra Parmesan on top.
Notes
- Ensure pasta sheets are thin for best results.
- Use fresh sage for optimal flavor.
- Can substitute pumpkin with butternut squash.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Sage Butter Pumpkin Cheese Ravioli