Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons water (or as needed)
  • 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling!)
  • 1/2 cup (113g) ricotta cheese, drained
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup fresh sage leaves
  • 1/4 cup (30g) grated Parmesan cheese (for garnish)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Make the Pasta Dough: Combine flour and salt. Create a well and add eggs, olive oil, and water. Mix and knead until a smooth, elastic dough forms. Rest for at least 30 minutes, covered.
  2. Prepare the Pumpkin Filling: In a bowl, combine pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper. Mix well.
  3. Make the Sage Brown Butter Sauce: Melt butter in a skillet over medium heat. Add sage leaves and cook until butter is browned and fragrant. Remove from heat.
  4. Assemble the Ravioli: Roll out pasta dough into thin sheets using a pasta machine or rolling pin. Lay one sheet on a floured surface.
  5. Add Filling: Place teaspoonfuls of pumpkin filling evenly spaced on the pasta sheet.
  6. Cover and Seal: Cover with another sheet of pasta. Press around the filling to seal, removing air pockets.
  7. Cut the Ravioli: Cut into desired shapes using a ravioli cutter or knife.
  8. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli until they float to the surface and are tender, about 3-5 minutes.
  9. Serve: Drain ravioli and toss with sage brown butter sauce. Garnish with Parmesan cheese, salt, and pepper.