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- 2 cups all-purpose flour - 2 large eggs - 1/2 teaspoon salt - 1 cup canned pumpkin puree - 1/2 cup ricotta cheese - 1 teaspoon grated Parmesan cheese - 1/2 teaspoon ground nutmeg - Salt and pepper to taste - 6 tablespoons unsalted butter - 10 fresh sage leaves - Grated Parmesan for serving When making creamy pumpkin sage ravioli, every ingredient matters. The dough starts with all-purpose flour, eggs, and a touch of salt. This mix gives the pasta its structure and flavor. Next, the filling needs canned pumpkin puree, ricotta cheese, Parmesan cheese, ground nutmeg, and some salt and pepper. This mix creates a rich, savory taste that pairs well with the pasta. For the brown butter sage sauce, you will need unsalted butter and fresh sage leaves. This sauce brings everything together with its warm, nutty flavor. Grated Parmesan on top adds a nice finish. Each ingredient plays a role, making this dish a true delight. 1. Start by sifting 2 cups of all-purpose flour and 1/2 teaspoon of salt into a large mixing bowl. This helps to aerate the flour and remove lumps. 2. Next, create a deep well in the center of the flour. Crack 2 large eggs into this well. 3. Use a fork to slowly mix the flour into the eggs. Incorporate the flour gradually until the dough forms. 4. Knead the dough on a lightly floured surface for about 8-10 minutes. It should become smooth and elastic. 5. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This allows the gluten to relax. 1. In a medium bowl, mix 1 cup of canned pumpkin puree, 1/2 cup of ricotta cheese, and 1 teaspoon of grated Parmesan cheese. 2. Add 1/2 teaspoon of ground nutmeg and a pinch of salt and pepper. 3. Stir well until all ingredients are combined. Taste the filling and adjust the seasoning to your liking. 1. After resting, cut the dough into two equal portions. 2. Using a pasta machine or a rolling pin, roll each piece out to about 1/16-inch thickness. 3. Remember to flour the surface and the dough to avoid sticking. 1. Lay out one sheet of rolled pasta on a lightly floured surface. 2. Using a teaspoon, place small dollops of filling, about 1 teaspoon each, evenly spaced 1 inch apart along one half of the pasta sheet. 3. Brush the edges of the filling with water to help seal. 4. Carefully fold the other half of the pasta sheet over the filling. Press down firmly around each filling to seal. 5. Use a pasta cutter or a sharp knife to cut between the ravioli, separating them. 1. Bring a large pot of salted water to a gentle boil. 2. Add the ravioli in batches, cooking for 3-4 minutes or until they float to the surface. 3. Once cooked, use a slotted spoon to remove the ravioli and set them aside on a warm plate. 1. In a large skillet, melt 6 tablespoons of unsalted butter over medium heat until it begins to foam. 2. Add 10 fresh sage leaves to the skillet and sauté for about 3-4 minutes, stirring often. 3. Continue cooking until the butter turns a golden brown and the sage leaves become crispy. 4. Remove from heat and get ready to toss your ravioli in this delicious sauce. To get the best pasta, check for smoothness and elasticity. When you knead the dough, it should feel soft. You want it to bounce back when you press it. Resting the dough is key. Wrap it and let it sit for 30 minutes. This helps the gluten relax, making it easier to roll out. Adjusting flavors is fun. Taste your filling and play with spices. Add more nutmeg for warmth or extra salt for flavor. Fresh herbs can boost the taste. Try adding a pinch of thyme or a touch of parsley. This makes your filling stand out. Knowing when ravioli are done is important. Watch for them to float. This means they are cooked through. Cooking them for 3-4 minutes is usually perfect. Avoid overcooking; this makes them mushy. Once they float, use a slotted spoon to take them out. Enjoy your perfect ravioli! {{image_4}} You can change the filling in your ravioli. Butternut squash works well instead of pumpkin. It has a sweet and nutty flavor. If you want a different taste, try mixing cheeses. Use goat cheese or mascarpone for a creamy twist. Both add depth and richness to your dish. While brown butter is classic, you can switch it up. Try sage oil for a lighter taste. It gives a fresh, herbal note to your ravioli. You can also add cream to your brown butter. This makes the sauce richer and even more velvety. Just stir in a splash of cream after browning the butter. If you need gluten-free options, use gluten-free pasta. Many great brands make pasta that tastes amazing. For those who prefer vegan meals, swap out the cheese. Use a nut-based cheese or silken tofu. You can also replace butter with a plant-based option. This keeps the dish creamy and delicious. To keep your ravioli fresh, store them properly. Place leftover cooked ravioli in an airtight container. Refrigerate them for up to three days. If you want to keep them longer, freeze them. For freezing, lay the uncooked ravioli on a baking sheet. Make sure they do not touch. Freeze them until solid, then transfer them to a freezer bag. They will last up to three months in the freezer. When it's time to enjoy your ravioli again, reheating is key. The best way to reheat cooked ravioli is in a skillet. Add a little water or broth to the pan. Heat over medium-low heat and gently stir until warm. This keeps the ravioli moist. If you prefer the microwave, place them in a bowl, add a splash of water, and cover loosely. Heat for 30-second intervals until warmed through. Avoiding sogginess is important. Do not overcook them. If you use the microwave, check often to ensure they don't get too hot. Enjoy your ravioli with that delicious brown butter sage sauce! The ravioli are done when they float to the top of the water. This usually takes about 3-4 minutes. Once they float, they are ready to eat. Be careful not to overcook them, or they may fall apart. Yes, you can make the pasta dough ahead of time. Wrap it well in plastic wrap. Store it in the fridge for up to 2 days. When you are ready to use it, let it sit at room temperature for 15 minutes before rolling it out. This helps it soften. You can pair the ravioli with a simple green salad. A salad with mixed greens and a light vinaigrette works well. You can also serve it with garlic bread for a heartier meal. A glass of white wine, like Pinot Grigio, complements the dish nicely. Making creamy pumpkin sage ravioli is a rewarding journey. You learned about essential ingredients, step-by-step methods, and helpful tips. Perfecting the pasta and filling takes practice but leads to delicious results. You can experiment with variations and dietary needs to suit your taste. Store and reheat your ravioli for later enjoyment. With these insights, you can create a special meal that impresses everyone. Enjoy your cooking adventure!

Creamy Pumpkin Sage Ravioli with Brown Butter

Indulge in a mouthwatering Creamy Pumpkin Sage Ravioli recipe that brings the flavors of fall to your table! Learn how to craft homemade ravioli filled with rich pumpkin and ricotta, all tossed in a brown butter sage sauce. It's a delightful dish that's perfect for any occasion. Click to explore the full recipe and impress your loved ones with this comforting and flavorful meal!
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Ingredients
  

2 cups all-purpose flour

2 large eggs

1/2 teaspoon salt

1 cup canned pumpkin puree

1/2 cup ricotta cheese

1 teaspoon grated Parmesan cheese

1/2 teaspoon ground nutmeg

Salt and pepper to taste

6 tablespoons unsalted butter

10 fresh sage leaves

Grated Parmesan for serving

Instructions
 

Make the Pasta Dough: Start by sifting the flour and salt into a large mixing bowl. Create a deep well in the center. Crack the eggs into the well and use a fork to slowly mix the flour into the eggs, incorporating it gradually until combined. Knead the dough on a lightly floured surface for approximately 8-10 minutes until it becomes smooth and elastic. Wrap the kneaded dough in plastic wrap and allow it to rest for 30 minutes at room temperature.

    Prepare the Filling: In a medium bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, ground nutmeg, and a pinch of salt and pepper. Mix well until the ingredients are fully incorporated. Taste and adjust the seasoning as per your preference.

      Roll Out the Dough: After the dough has rested, cut it into two equal portions. Using a pasta machine or a rolling pin, roll each piece out to approximately 1/16-inch thickness. Make sure to flour the surface and the dough to prevent sticking.

        Form the Ravioli: On a lightly floured surface, lay out one sheet of the rolled pasta. Using a teaspoon, place small dollops of the pumpkin filling (about 1 teaspoon each) evenly spaced 1 inch apart along one half of the pasta sheet. Brush the edges of the filling with water to help seal. Carefully fold the other half of the pasta sheet over the filling. Press down firmly around each filling to seal properly, ensuring no air is trapped inside. Use a pasta cutter or a sharp knife to cut between the ravioli, separating them.

          Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, cooking them for about 3-4 minutes, or until they float to the surface. Once cooked, use a slotted spoon to remove the ravioli and set them aside on a warm plate.

            Prepare the Brown Butter Sage Sauce: In a large skillet, melt the unsalted butter over medium heat until it begins to foam. Add the sage leaves to the skillet and sauté for about 3-4 minutes, stirring frequently. Continue cooking until the butter turns a golden brown and the sage leaves become crispy. Once done, remove from heat.

              Serve: Gently toss the cooked ravioli in the brown butter sage sauce, ensuring they are evenly coated. Serve immediately, garnished with freshly grated Parmesan cheese and a few crispy sage leaves placed on top for added flavor and presentation.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: For a beautiful presentation, plate the ravioli in a circular pattern with the brown butter sage sauce drizzled artistically around them, and sprinkle extra Parmesan on top. A sprig of fresh sage can also enhance the visual appeal.