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To make the pasta dough, you need: - 2 cups all-purpose flour - 3 large eggs - 1 teaspoon salt The flour is the base. It gives the dough structure. The eggs add richness and help bind the dough. Salt enhances flavor and helps with texture. For the delicious filling, gather: - 1 cup canned pumpkin puree - 1/2 cup ricotta cheese - 1/4 cup grated Parmesan cheese - 1 teaspoon ground nutmeg - 1/2 teaspoon black pepper Canned pumpkin makes it easy to get that sweet, earthy flavor. Ricotta adds creaminess, while Parmesan gives a nice sharp taste. Nutmeg and black pepper add warmth and depth to the filling. To create the brown butter sauce, you will need: - 1/2 cup unsalted butter - 10 fresh sage leaves - Extra Parmesan cheese for serving - Chopped walnuts (optional, for garnish) Unsalted butter is key for making brown butter. You want to control the salt level. Fresh sage gives an aromatic touch. Serve with extra Parmesan and walnuts for a crunch! To start, grab 2 cups of all-purpose flour. Create a mound on a clean surface. Make a well in the center. Crack in 2 large eggs and add 1 teaspoon of salt. With a fork, stir the eggs, slowly mixing in the flour. Keep mixing until a shaggy dough forms. Transfer this dough to a floured surface. Knead it for 8 to 10 minutes until smooth. Wrap the dough in plastic wrap. Let it rest for 30 minutes. This step helps the gluten relax for easy rolling. In a bowl, mix 1 cup of canned pumpkin puree, 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. Stir well until smooth. Taste the filling and adjust the spices as needed. This filling brings warmth and flavor to the ravioli. After resting, divide the dough into four equal pieces. Roll each piece thin with a pasta machine or rolling pin. Aim for a thickness of about 1/16 inch. Lay one sheet of pasta flat. Place a teaspoon of filling every 2 inches apart. Use a brush to wet the area around each mound. Lay another sheet of pasta on top. Press down gently to seal. Cut into squares using a sharp knife or pizza cutter. Repeat with the rest of the dough and filling. Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the pot. Cook them for 4 to 5 minutes. They are done when they float to the top. Use a slotted spoon to remove them. Transfer the ravioli to a colander to drain. In a skillet over medium heat, melt 1/2 cup of unsalted butter. When it bubbles, add 10 fresh sage leaves. Stir often, browning the butter slightly. Let the sage crisp without burning. This sauce adds a nutty flavor that pairs well with the ravioli. Once the ravioli are cooked, transfer them to the skillet with the brown butter sauce. Gently toss the ravioli, coating them well. Plate the ravioli and sprinkle with more grated Parmesan cheese. For extra crunch, add chopped walnuts if you like. Serve this dish in shallow bowls, drizzling more sauce on top. Enjoy your delicious pumpkin sage brown butter ravioli! To achieve perfect pasta, use good flour. I recommend all-purpose flour for its balance. Knead the dough well. This builds gluten, helping the pasta hold its shape. Let it rest before rolling. This relaxes the gluten, making it easier to work with. Roll the dough thin, but not too thin. Aim for about 1/16 inch to get the right bite. For a richer filling, taste as you mix. You can add a pinch of cinnamon for warmth. A dash of maple syrup can enhance the sweetness. If you want it savory, try adding garlic powder or sautéed onions. Fresh herbs can also boost the flavor. Experiment until you find the blend you love. Serve the ravioli in shallow bowls. Drizzle extra brown butter sauce over the top. Add a generous sprinkle of grated Parmesan cheese. For crunch, top with chopped walnuts. Fresh sage leaves make a lovely garnish. Pair this dish with a light salad or roasted veggies. A crisp white wine also complements the flavors well. Enjoy your meal! {{image_4}} You can change the filling for fun flavors. Try using sweet potato instead of pumpkin. It brings a creamy texture and a mild sweetness. Another option is spinach with ricotta. This mix gives a fresh taste and a nice color. For a savory twist, use mushrooms and goat cheese. This combo adds earthiness and depth. You can explore different sauces to pair with your ravioli. A simple garlic butter sauce adds rich flavor. Just melt butter and sauté minced garlic until golden. You can also try a creamy Alfredo sauce. It brings a smooth texture that coats the ravioli well. For a fresh touch, use a light tomato sauce. It balances the richness of the filling perfectly. If you need gluten-free options, use rice flour for the dough. It creates a nice texture without gluten. For the filling, you can blend pumpkin with silken tofu. This makes a creamy and vegan-friendly filling. You can also try using cashew cheese instead of ricotta for a nutty flavor. This keeps your dish plant-based and tasty. You can keep cooked ravioli in the fridge. Place them in an airtight container. They will stay fresh for about three days. If you want to avoid sogginess, do not mix them with sauce. Store the sauce separately. Freezing uncooked ravioli is a great way to save some for later. First, lay them out on a baking sheet. Make sure they do not touch each other. Freeze them for about 30 minutes until firm. Then, transfer them to a freezer bag. They will keep well for up to two months. Reheating leftovers is simple. You can use a microwave or stovetop. If you use a microwave, heat them for about one minute. Check and stir to ensure even heating. For the stovetop, add a splash of water in a pan and cover it. Heat on low until warm, usually about five minutes. Enjoy your ravioli hot! Making Pumpkin Sage Brown Butter Ravioli takes about 45 minutes to prep and 15 minutes to cook. In total, you need around one hour. Yes, you can use store-bought pasta. It saves time and still tastes great. Look for fresh or frozen pasta for the best results. I suggest serving it with a simple side salad or garlic bread. Both add a nice touch to the meal. You can also pair it with roasted vegetables for extra flavor. Absolutely! You can prepare the ravioli a day in advance. Store them in the fridge and cook them just before serving. Yes, fresh pumpkin works well too! Just peel, cook, and puree it. This option offers a fresh taste, but it takes more time to prepare. In this blog post, we explored how to make delicious Pumpkin Sage Brown Butter Ravioli. We covered the main ingredients needed for dough, filling, and sauce. I provided step-by-step instructions, helpful tips, and variations to try. You also learned how to store and reheat ravioli for future meals. Cooking ravioli is fun and rewarding. With practice, you can impress friends and family with your tasty dishes. Enjoy making, serving, and savoring your homemade ravioli!

Pumpkin Sage Brown Butter Ravioli

Delight your taste buds with homemade Pumpkin Sage Brown Butter Ravioli! This delicious recipe combines tender pasta filled with creamy pumpkin and ricotta, topped with a nutty brown butter sauce and crispy sage leaves. Perfect for fall gatherings, this dish is sure to impress. Ready to create a comforting meal? Click to explore the full recipe and bring this savory delight to your table today!
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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, create a mound with the flour. Using your hands, form a well in the center of this mound and crack in 2 eggs along with the salt. With a fork, gradually incorporate the flour into the eggs, mixing in a circular motion until a shaggy dough begins to form. Transfer the dough to a well-floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

    Prepare the Filling: In a separate bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, ground nutmeg, and black pepper. Mix thoroughly until smooth and well integrated. Taste and adjust seasoning as needed for a balanced flavor.

      Roll the Pasta: After the dough has rested, divide it into four equal pieces. Using a pasta machine or a rolling pin, carefully roll out each piece into thin sheets, dusting with flour regularly to prevent sticking. Aim for a thickness of about 1/16 inch.

        Form the Ravioli: On one of the rolled-out pasta sheets, place a teaspoon of the filling every 2 inches apart. Use a pastry brush to lightly coat the area around each filling mound with water. Carefully lay another sheet of pasta over the top, ensuring good contact. Press down gently around each mound to seal, then cut the ravioli into squares using a sharp knife or pizza cutter. Repeat this process with the remaining dough and filling.

          Cook the Ravioli: Bring a large pot of salted water to a gentle rolling boil. Carefully drop the filled ravioli into the pot, cooking them for 4-5 minutes or until they float to the surface, indicating they’re done. Use a slotted spoon to gently remove the ravioli and transfer them to a colander to drain excess water.

            Make the Brown Butter Sauce: In a skillet over medium heat, melt the unsalted butter. As it begins to bubble, add the fresh sage leaves. Stir frequently, allowing the butter to brown slightly and the sage to crisp up, taking care not to burn either.

              Combine and Serve: Once the ravioli are cooked and the brown butter sauce is ready, transfer the ravioli directly into the skillet. Gently toss the ravioli in the brown butter sauce until they are well coated. Plate the ravioli, and generously sprinkle with additional grated Parmesan cheese. If desired, finish with a handful of chopped walnuts for added crunch and visual appeal.

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

                  - Presentation Tips: Serve the ravioli in shallow bowls, drizzling extra brown butter sauce over the top. A sprinkle of fresh herbs or a light dusting of nutmeg can elevate the dish further!