Description
Delightfully handcrafted Pumpkin Ravioli served in a warm Apple Sage Butter Sauce, combining tender homemade pasta filled with a spiced pumpkin and ricotta blend with a fragrant sauce featuring fresh apples, crispy toasted walnuts, and aromatic sage. Perfect for an elegant fall-inspired meal that’s both comforting and sophisticated.
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 the flour and salt with a fork. Create a well in the center like a volcano, then add eggs, olive oil, and water inside. Lightly whisk the eggs without letting them spill. Gradually mix the flour into the egg mixture using your hands until it forms dough. Knead the dough by folding it over itself for about 10 minutes until smooth. Form into a ball, wrap in plastic wrap, and let it rest on the counter for 1 hour.
- Prepare Pumpkin Ravioli Filling: In a large bowl, mix ricotta cheese and pumpkin puree. Add parmesan, egg, garlic powder, cinnamon, allspice, brown sugar, cayenne powder, salt, and pepper. Stir to combine well and set aside.
- Roll Out Dough: Unwrap the dough and tear off a piece about the size of a tennis ball. Dust your work surface and dough lightly with flour. Using a rolling pin, roll the dough out to a rectangle approximately 16 inches by 10 inches.
- Form the Ravioli: Lightly spray the ravioli tray and the press tray with non-stick cooking spray. Lay the rolled dough over the ravioli tray and press the top press tray onto it to create well shapes. Carefully remove the press tray. Spoon about 2-3 teaspoons of pumpkin filling into each well, being careful not to overfill or spill over edges.
- Seal the Ravioli: Roll out a second sheet of dough the same size and gently place on top of the filled ravioli sheet. Use a rolling pin to press down and seal the edges. Remove excess dough from edges and run your finger down the seams to ensure a tight seal. Invert the tray onto parchment paper so the ravioli release. Separate gently. Save scraps to re-roll for more ravioli.
- Cook the Ravioli: Bring a pot of salted water to a boil. Add the freshly made ravioli and cook for 5-6 minutes or until they float to the surface and are tender. Drain carefully.
- Toast Walnuts: In a small pan over medium-high heat, toast chopped walnuts for 3-4 minutes, stirring often until fragrant. Remove from heat and set aside.
- Prepare Apple Sage Butter Sauce: In a large skillet over medium-high heat, melt butter. Add diced apple and apple cider vinegar, cooking for 2-3 minutes until softened. Add chopped fresh sage and cook for another 2-3 minutes until the sage starts to sizzle and fry.
- Combine and Serve: Add cooked pumpkin ravioli to the skillet with apple sage butter. Gently stir to coat the ravioli in the sauce. Plate immediately and sprinkle with toasted walnuts on top. Serve warm.
Notes
- Roll your dough out thin but not too thin to avoid ravioli breaking during cooking.
- Glass cutting boards are ideal for rolling dough evenly and prevent sticking.
- Always spray your ravioli tray and press tray with non-stick cooking spray to prevent sticking.
- Use approximately 2-3 teaspoons of filling per well to ensure the ravioli seals properly and doesn’t burst while cooking.
Nutrition
- Serving Size: 1 serving (approx. 6 ravioli)
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg
