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Pumpkin, Ricotta and Nutmeg Ravioli

Prep Time:30 minutes
Cook Time:30 minutes
Resting time:30 minutes
Course: Appetizer, lunch
Cuisine: European, Italian, Mediterranean
Keyword: autumn, Pasta
Servings: 4 people

Ingredients

For the Egg pasta dough

  • 400 g 00 flour
  • 4 eggs

For the Pumpkin, ricotta and nutmeg filling

  • 400 g pumpkin
  • 300 g ricotta
  • 1 teaspoon grated nutmeg
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 100 g grated parmesan cheese

For the Sage Butter Sauce

  • 1/4 cup sage
  • 100 g butter

Instructions

Egg Pasta Dough

  • Place the flour on your working surface, make a well in the middle and add the eggs. With a fork start mixing the eggs with the flour from the inside to the outside gently.
  • Once the dough starts to take shape, with clean hands, knead the dough until the dough is smooth. This process shall take about 20 minutes.
  • Cover the dough with cling film and let it rest at room temperature for at least 30 minutes.

Ravioli Filling

  • Pre-heat the oven to 200°C or 390°F. On a baking sheet, drizzle the pumpkin with olive oil. Roast for about 30 minutes until the pumpkin is fork tender.
  • Blend the roasted pumpkin together with ricotta, parmesan cheese, nutmeg and salt. It should be a dense mixture and not too liquid.
  • Store in the fridge until ready to use.

Assembling the ravioli

  • Dust some semolina/flour on a sheet pan or two, and leave it on the side. Divide the dough into four equal parts. Work with one part at a time and leave the rest covered with the cling film. If you have a pasta machine this will make your job easier, however, no worries a simple rolling pin will be enough.
  • Roll the dough into about 0.2 cm thin. Dollop a teaspoon of the pumpkin and ricotta filling on the pasta dough, leaving a 2 finger space between each one. Brush the edges with water and lay on top another rolled sheet of pasta dough. Close tightly around the filling and carefully, pressing out any extra air, create a seal around the filling. Cut the ravioli into squares.
  • Place the ravioli on the semolina/flour covered sheet pan and leave some space between one another, so that they don’t stick together. Keep repeating these steps until all of your dough and filling are finished.
  • Cook the ravioli in boiling seasoned water, and cook until the ravioli float to the top, after approximately 5 minutes.

Sage brown butter sauce

  • In a medium saucepan on low-medium heat, melt the butter and let is cook for about 5 minutes while continuously stirring.
  • Add the sage leaves and let it cook until the butter starts to brown slightly and you have a rich nutty aroma.
  • Add the ravioli to the sauce, mix well, and let it cook for about 1 minute.
  • Serve the ravioli immediately. Enjoy!

Notes

Egg pasta dough: There are a number of factors which might have affect on the consistency of your dough. If your dough is getting dry and crumbly, add a splash of water until the dough gets more pliable. If your dough gets too wet, add a tablespoon of flour each time, until the dough gets smooth.