Pumpkin Ravioli
Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 1 package (9 oz) fresh or frozen ravioli wrappers
- 2 tablespoons olive oil
- 1/4 cup fresh sage leaves
- Grated Parmesan cheese for serving
Instructions:
- Prepare the Filling: In a medium bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, egg yolk, nutmeg, salt, and pepper. Mix until smooth.
- Fill the Ravioli: Place a teaspoon of filling in the center of each ravioli wrapper. Moisten the edges with water and fold the wrapper over to seal. Press the edges firmly to ensure they are sealed.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-5 minutes or until they float to the top. Remove with a slotted spoon and set aside.
- Make the Sage Sauce: In a large skillet, heat olive oil over medium heat. Add sage leaves and cook until they are crispy, about 1-2 minutes.
- Combine Ravioli and Sauce: Gently add the cooked ravioli to the skillet with the sage sauce. Toss to coat the ravioli in the sauce.
- Serve: Plate the ravioli, sprinkle with additional Parmesan cheese, and enjoy!
Notes:
For a richer flavor, add a pinch of cinnamon to the filling. You can also serve the ravioli with a cream sauce or brown butter sauce if preferred.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Fat | 12g |
| Carbohydrates | 42g |
| Protein | 10g |
User Reviews:
Emily R.: "These ravioli were fantastic! Perfectly spiced and so delicious."
Michael S.: "A wonderful fall dish. I love the combination of pumpkin and sage!"