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Pumpkin Sage Ravioli

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A cozy fall-inspired dish featuring tender ravioli filled with creamy pumpkin and aromatic sage, drizzled with buttery goodness.

Ingredients

Scale
  • Ravioli (store-bought or homemade)
  • 4 tablespoons of unsalted Butter
  • Fresh Sage leaves
  • Grated Parmesan Cheese
  • 2 cups roasted Pumpkin (or canned)
  • Nutmeg
  • Cinnamon
  • Salt
  • Pepper

Instructions

  1. Prep Your Dough: If you’re making your own pasta, combine flour and eggs in a large bowl. Knead the dough until smooth, wrap it in plastic wrap, and let it rest for at least 30 minutes.
  2. Make the Filling: While your dough is resting, prepare the filling. Roast about 2 cups of pumpkin until tender. Combine with nutmeg, cinnamon, salt, and pepper in a bowl, and mix well.
  3. Roll Out the Dough: Divide your dough into manageable sections, keeping the unused portions covered. Roll out the dough as thinly as possible.
  4. Shape the Ravioli: Cut out squares from the rolled-out dough, place a spoonful of filling in the center of each square, fold over and seal tightly.
  5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil, drop in your ravioli, cooking them for about 4-5 minutes until they float.
  6. Make the Sage Butter: In a skillet over medium heat, melt unsalted butter, add sage leaves, and let them cook until crispy and the butter turns golden brown.
  7. Combine: Add the drained ravioli into the skillet with sage butter, toss gently, sprinkle with Parmesan cheese and cracked pepper before serving.

Notes

For extra flavor, sprinkle in some red pepper flakes. You can also freeze uncooked ravioli for later.

Nutrition

Keywords: pumpkin ravioli, fall recipe, Italian cuisine, comfort food, vegetarian pasta

Find it online: https://pureproteinbites.com/skillet-pumpkin-sage-ravioli-creamy-weeknight-comfort/