Pumpkin ravioli recipe with sage butter sauce. A modern recipe for pumpkin ravioli with sage butter.
Pumpkin ravioli (also called tortelli) have a sweetish pumpkin puree filling, and they’re usually seasoned with a sauce made of sage & butter, and grated parmesan.
Today, I added a little American twist to my baked pumpkin ravioli recipe: I added pumpkin pie spice to the filling. Delicious, fun and new!
pumpkin ravioli with pumpkin pie spice
Ingredients
for the pumpkin ravioli dough
- ½ cup of all-purpose flour
- ¼ cup of semolina
- 2 egg yolks
- water if needed
for the pumpkin ravioli filling
- 1 cup peeled and cut in chunks pumpkin
- 1 teaspoon pumpkin spice
- 1 tablespoon grated parmesan cheese
- 1 teaspoon brown cane sugar
- 1 pinch salt
- 1 tablespoon almond flour
- 1 tablespoon mustard
for the sage butter sauce
- 2 tablespoons butter
- 4-6 sage leaves
Instructions
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Preheat oven to 350°F. Wrap the pumpkin in foil and bake in the oven for about an hour, until fork tender.
pumpkin ravioli dough recipe
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Place flour, semolina and egg yolks in the mixer. Work them with the dough hook until you see a ball formed around it. Add a few drops of water if needed.
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Roll out the pasta dough as thin as you can. If you have a pasta maker use it by gradually tightening the thickness. Cut the dough into large stripes, at least 4 inches tall.
pumpkin ravioli
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Place all the other ingredients (spices, parmesan, sugar, salt, almond flour and mustard) in a bowl and mix well.
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When the pumpkin is ready, smash it through a potato ricer, into the bowl with spices & co. Mix well.
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Place a tablespoon of pumpkin filling on the pasta stripes, every 2 inches circa. Fold the dough over itself, vertically. Press with your fingers: all around the borders and between filling spots. Use a knife or a pasta cutter to nicely cut out extra dough.
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Your pumpkin ravioli are ready.
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Place butter and sage leaves in a small pan, and melt over low heat.
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Cook the pumpkin ravioli in boiling salted water (1 teaspoon every 4 cups of water) until they float.
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Season the ravioli with the sage and butter sauce and sprinkle them with grated parmesan cheese.
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VENICE
The city of Opulence.
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MATERA
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Claudia