Description
Delight in homemade Pumpkin Ravioli served with a warm Apple Sage Butter Sauce, a comforting autumn dish featuring tender pasta filled with a spiced pumpkin and ricotta mixture, finished with sautéed apples, fresh sage, and toasted walnuts for a perfect balance of savory and sweet flavors.
Ingredients
Scale
Ravioli Dough
- 3 cups all purpose flour
- 1 teaspoon salt
- 3 large eggs
- 1 tablespoon olive oil
- 2 teaspoons water
- extra flour for rolling
Pumpkin Ravioli Filling
- 1 cup ricotta cheese
- 3/4 cup pumpkin puree
- 1/3 cup parmesan cheese, grated
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 tablespoons brown sugar
- 1/2 teaspoon cayenne powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- non-stick cooking spray
Apple Sage Butter Sauce
- 1/2 cup butter
- 16-18 fresh sage leaves, chopped or ripped
- 1 apple (Gala or Honeycrisp), peeled, cored, diced
- 1 teaspoon apple cider vinegar
- 1/4 cup walnuts, chopped
Instructions
- Make the Ravioli Dough: On a clean countertop or large cutting board, combine flour and salt, mixing lightly. Form a well in the center, add eggs, olive oil, and water inside the well, whisk eggs gently without breaking the flour barrier. Gradually incorporate flour into the wet ingredients by hand, then knead the dough for about 10 minutes until smooth and elastic. Form into a ball, wrap in plastic wrap, and let rest for 1 hour at room temperature.
- Prepare the Pumpkin Filling: In a large bowl, mix ricotta cheese and pumpkin puree until combined. Add parmesan, egg, garlic powder, cinnamon, allspice, brown sugar, cayenne powder, salt, and pepper. Stir well and set aside.
- Roll Out Dough and Assemble Ravioli: Tear off a tennis ball-sized piece of dough. On a floured surface, roll out dough into a rectangle about 16 inches long and 10 inches wide. Lightly spray ravioli tray and press tray with non-stick cooking spray. Lay dough over ravioli tray and press gently using the press tray to form wells. Remove press tray, spoon 2-3 teaspoons of filling into each well, being careful not to overfill. Roll out another sheet of dough and place over the filled wells. Roll gently with a rolling pin to seal. Remove excess dough and press seams firmly to seal individual ravioli. Invert the tray over parchment-lined baking sheet to release ravioli. Separate and collect scraps to re-roll.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add fresh ravioli and cook for 5-6 minutes, until tender and floating. Drain carefully.
- Prepare Apple Sage Butter Sauce: While ravioli cooks, toast chopped walnuts in a small dry skillet over medium-high heat for 3-4 minutes until fragrant, stirring frequently to prevent burning. Remove and set aside. In a large skillet, melt butter over medium-high heat. Add diced apple and apple cider vinegar, cooking for 2-3 minutes. Stir in chopped sage and cook for an additional 2-3 minutes until sage sizzles and fries slightly.
- Toss and Serve: Add cooked ravioli to the skillet with apple sage butter sauce, gently tossing to coat well. Plate immediately and sprinkle with toasted walnuts for crunch and extra flavor.
Notes
- Roll the dough thin but sturdy enough to hold the filling and withstand boiling without breaking.
- Use a glass cutting board for rolling dough as it offers a smooth surface that aids in even rolling.
- Spray both ravioli tray and press tray with non-stick spray to ensure easy release of the dough.
- Use about 2-3 teaspoons of pumpkin filling per well to avoid overfilling and ensure tight seals that prevent ravioli from bursting in boiling water.
- Collect and reroll dough scraps to make more ravioli.
Nutrition
- Serving Size: 1 serving (approx. 4-5 raviolis)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 110 mg
