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- 2 cups all-purpose flour - 3 large eggs - 1 cup canned pumpkin puree - 1/2 cup ricotta cheese - 1/4 cup grated Parmesan cheese - 1 teaspoon salt - 1 teaspoon ground nutmeg - 1/2 teaspoon black pepper - 1/2 cup unsalted butter - 10 fresh sage leaves To create the perfect Pumpkin Sage Brown Butter Ravioli, you'll start with a few key ingredients. The base of your dough is the flour. It gives the pasta its structure. Eggs help bind it, adding richness. The pumpkin puree brings a sweet, earthy flavor. Ricotta cheese adds creaminess, while Parmesan gives a nice salty kick. Seasonings like salt, nutmeg, and black pepper enhance the overall taste. - Chopped walnuts - Extra Parmesan for serving For a little extra flair, consider garnishing your ravioli with chopped walnuts. They add a lovely crunch and nutty taste. Extra Parmesan cheese works great too. It brings a savory finish. These garnishes will elevate your dish and impress your guests. - Creating the Flour Well Start by measuring 2 cups of all-purpose flour. Place it on a clean surface. Form a mound and create a well in the center. This well will hold your eggs. - Mixing and Kneading the Dough Crack 2 large eggs into the well. Add 1 teaspoon of salt. Use a fork to mix the flour into the eggs. Keep mixing until you see a shaggy dough. Now, knead the dough on a floured surface for about 8 to 10 minutes. It should be smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes. - Mixing Pumpkin and Cheese Ingredients In a bowl, combine 1 cup of canned pumpkin puree with 1/2 cup of ricotta cheese and 1/4 cup of grated Parmesan cheese. Add 1 teaspoon of ground nutmeg and 1/2 teaspoon of black pepper. Mix well until everything is blended. - Adjusting Seasonings Taste your filling. If it needs more flavor, adjust the salt or nutmeg as you like. Good seasoning makes all the difference. - Dividing and Rolling the Dough Divide the rested dough into four equal pieces. Keep the pieces you are not using covered. Roll out each piece thinly using a pasta machine or a rolling pin. Dust with flour to prevent sticking. - Filling and Sealing the Ravioli Take one sheet of pasta and place a teaspoon of filling every 2 inches apart. Lightly brush water around each filling mound. Place another sheet of pasta on top. Press down around the filling to seal. Use a knife or pasta cutter to cut into squares. Repeat this until all the dough and filling are used. - Boiling Method Bring a large pot of salted water to a gentle boil. Carefully add the ravioli to the water in batches. Do not overcrowd them. - Checking Doneness Cook the ravioli for 4 to 5 minutes. They are done when they float to the top. Use a slotted spoon to remove them and drain. - Melting Butter and Cooking Sage In a skillet, melt 1/2 cup of unsalted butter over medium heat. Once melted, add 10 fresh sage leaves. Cook until the butter turns a light golden brown and the sage becomes crispy. - Achieving the Perfect Brown Color Stir the butter gently to avoid burning. You want a rich, nutty aroma. This step adds great flavor. - Tossing Ravioli in Sauce Transfer the cooked ravioli to the skillet with the brown butter sauce. Gently toss them to coat all the ravioli in the sauce. - Plating Suggestions Plate the ravioli carefully. Garnish with extra grated Parmesan cheese and chopped walnuts if you like. Serve warm and enjoy every bite! - Kneading Tips Kneading is key to great dough. Use your palms to push down and fold the dough. Do this for about 8 to 10 minutes. The dough should feel smooth and elastic. If it feels too sticky, add a bit more flour. If too dry, wet your hands and knead again. - Resting Time Importance Let your dough rest for 30 minutes. This allows the gluten to relax. A relaxed dough is easier to roll out thin. Wrap it in plastic wrap to keep it moist. - Sealing Ravioli Properly To avoid leaks, seal your ravioli well. After placing the filling, brush water around it. This helps stick the layers together. Press firmly to remove air pockets. A tight seal keeps the filling inside while cooking. - Overcooking Ravioli Cook your ravioli just until they float. This usually takes about 4 to 5 minutes. Overcooking makes them mushy and sad. Use a slotted spoon to lift them out gently. - Alternative Seasonings You can try different spices for more flavor. Consider adding a pinch of cayenne for heat. A dash of cinnamon can add warmth. Experiment with flavors that you love. - Adding Ingredients to the Sauce Want to make your brown butter sauce richer? Add minced garlic or shallots while cooking the butter. This adds depth to the sauce. You could also toss in some toasted nuts for crunch. {{image_2}} You can change the filling for your ravioli to keep things fresh. Adding spinach or cheese can add more flavor and nutrition. Spinach pairs well with pumpkin and brings a nice green color. Cheese like goat cheese or feta adds creaminess, making each bite rich. Mixing in other seasonal vegetables like roasted butternut squash or mushrooms can create unique tastes. Experimenting with different veggies keeps the dish exciting and fun. While sage brown butter is a classic, you can try different sauces too. A sage brown butter with garlic gives a deeper flavor. The garlic adds warmth and a hint of sweetness that complements the pumpkin well. For a creamier option, use Alfredo sauce. It creates a rich and smooth dish. Tomato sauces can also work. They add a bright acidity that balances the ravioli's sweetness. If you need gluten-free ravioli, there are easy swaps for flour. Almond flour or a gluten-free blend works well for the dough. These flours can give a tasty and different texture. Adjusting cooking techniques may help too. Cook the ravioli gently in boiling water and watch them closely. They might cook faster than regular pasta. Enjoy these variations to fit your needs and tastes! - Refrigeration Tips: Store fresh ravioli in an airtight container. Keep them in the fridge. Use them within 2 days for the best taste. If you notice moisture, pat them dry with a paper towel. This helps keep them fresh. - Freezing For Later Use: To freeze, place ravioli in a single layer on a baking sheet. Make sure they do not touch. Freeze them for about 1-2 hours until firm. Then, transfer them to a freezer bag. They can last up to 3 months. Label the bag with the date for easy tracking. - Best Methods for Reheating: The stove is the best way to reheat cooked ravioli. Heat a little water in a pan. Slowly add the ravioli and cover. Heat for about 3-5 minutes. This warms them without making them mushy. You can also use a microwave, but be careful not to overcook. - Maintaining Texture and Flavor: When reheating, add a little brown butter sauce to keep the flavor. The sauce adds moisture and enhances taste. Stir gently to avoid breaking the ravioli. - Identifying Freshness: Fresh ravioli should smell pleasant and have a firm texture. If they feel slimy or smell off, it is best to toss them. Look for any signs of freezer burn if frozen. - How Long to Keep: Fresh ravioli in the fridge should be used within 2 days. Frozen ravioli can last for 3 months. Always check for changes in color or smell before using. To make ravioli from scratch, follow these basic steps: - Make the pasta dough: Mix flour and eggs in a bowl. Knead the dough until smooth. - Prepare the filling: Combine pumpkin puree, ricotta, Parmesan, nutmeg, and pepper in a bowl. - Roll the pasta: Divide the dough and roll it out thinly, dusting with flour. - Form the ravioli: Place filling on the dough, seal edges, and cut into squares. - Cook the ravioli: Boil in salted water until they float, about 4-5 minutes. Yes, you can easily use store-bought pasta for this recipe. It saves time and effort. Look for fresh or frozen pasta sheets. They work well with the filling. Just remember to adjust the cooking time according to package instructions. If you need a substitute for ricotta cheese, consider these options: - Cottage cheese: Blend it to a smoother texture. - Cream cheese: Use it for a richer flavor. - Silken tofu: Great for a dairy-free option; blend until smooth. Yes, you can easily make a vegetarian version. Use the same pumpkin filling. For a twist, mix in some sautéed spinach or mushrooms. This adds more flavor and texture. You can also replace any meat-based sauces with a light olive oil or tomato sauce. In this post, you learned how to make delicious pumpkin sage ravioli from scratch. We covered choosing key ingredients, crafting the perfect dough, and creating a rich brown butter sauce. I shared tips to avoid common mistakes and suggested variations to fit your taste. Don't forget, homemade ravioli can store and reheat well. Experiment with flavors and enjoy this cozy dish anytime! Making pasta is easy and fun, and I hope you dive into this tasty adventure.

Pumpkin Sage Brown Butter Ravioli

Indulge in the flavors of autumn with our irresistible Pumpkin Sage Brown Butter Ravioli! This delightful recipe combines homemade pasta filled with creamy pumpkin and ricotta, topped with a rich brown butter sauce infused with crispy sage. Perfect for a cozy dinner or special occasion, this dish is sure to impress your family and friends. Click through to discover step-by-step instructions and wow your taste buds!
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Ingredients
  

2 cups all-purpose flour

3 large eggs

1 cup canned pumpkin puree

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 teaspoon salt

1 teaspoon ground nutmeg

1/2 teaspoon black pepper

1/2 cup unsalted butter

10 fresh sage leaves

Extra Parmesan cheese for serving

Chopped walnuts (optional, for garnish)

Instructions
 

Make the Pasta Dough: In a large mixing bowl, form a mound with the flour, creating a well in the center. Add 2 eggs and salt into the well. Gradually mix the flour into the eggs with a fork until a shaggy dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.

    Prepare the Filling: In a bowl, mix the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, and black pepper until well combined. Adjust seasoning to taste if desired.

      Roll the Pasta: Divide the dough into four pieces. Roll each piece out thinly using a pasta machine or a rolling pin, dusting with flour as necessary to prevent sticking.

        Form the Ravioli: On one sheet of pasta, place a teaspoon of filling about every 2 inches. Lightly brush around the filling with water, then layer another pasta sheet over it. Press down around the filling to seal, then cut into squares. Repeat with remaining dough and filling.

          Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 4-5 minutes or until they float to the surface. Use a slotted spoon to remove them and drain.

            Make the Brown Butter Sauce: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns a light golden brown and the sage becomes crispy. Stir to avoid burning.

              Combine and Serve: Transfer the cooked ravioli to the skillet with the brown butter sauce. Gently toss to coat. Plate the ravioli and garnish with additional Parmesan cheese and chopped walnuts if desired.

                Prep Time, Total Time, Servings: 45 min | 1 hour | 4 servings