Classic Pumpkin Ravioli Dinner Recipe
A delightful pumpkin ravioli recipe that’s surprisingly easy to make and tastes like you’ve been cooking for hours.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup ricotta cheese
- 1 tsp ground nutmeg
- ½ tsp salt
- 1 tsp olive oil
- ¼ cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 2 tbsp chopped sage
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Prepare the Dough:
- Mix flour, eggs, and a pinch of salt. Knead for 8–10 minutes until smooth. Let it rest for 20 minutes.
- Make the Filling:
- Combine pumpkin puree, ricotta, nutmeg, Parmesan, and salt in a bowl. Stir until creamy and well blended.
- Roll the Dough:
- Roll out thin sheets of dough. Aim for the thickness of a credit card—thin enough to make your grandma proud.
- Shape the Ravioli:
- Spoon small portions of filling onto the dough. Cover with another sheet and cut into ravioli shapes. Seal edges with a fork.
- Cook the Ravioli:
- Boil water with a dash of salt. Cook ravioli for 3–4 minutes until they float to the top. Drain gently.
- Prepare the Sauce:
- Melt butter in a skillet, add garlic and sage, and sauté until fragrant. Toss ravioli in the sauce.
- Serve:
- Sprinkle Parmesan and a crack of black pepper over the top. Enjoy while judging store-bought ravioli forever.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
Vitamins and Minerals (Per Serving)
- Vitamin A: 35%
- Calcium: 15%
- Iron: 10%
- Vitamin C: 8%
- Potassium: 12%
Additional Notes/Tips to Enhance the Flavor
- Use fresh sage for the sauce—it makes all the difference.
- For extra decadence, drizzle with truffle oil.
- Serve with a crisp white wine for peak sophistication.