Homemade Pumpkin Ravioli
Ingredients
Filling
-
1
whole
sugar pumpkin
-
to taste
olive oil
-
to taste
kosher salt
-
2
cups
Parmigiano Reggiano, freshly grated
-
2
large
eggs, lightly beaten
Dough
-
3½
cups
all-purpose flour
-
5
large
eggs, lightly beaten
To Make
-
4
tablespoons
unsalted butter
-
8
leaves
fresh sage
-
¼
cup
Parmigiano Reggiano
Instructions
- Preheat the oven and roast the pumpkin until tender.
- Scoop out the flesh and mix with cheese and seasoning to make the filling.
- Prepare the dough by mixing flour and eggs, then knead and let it rest.
- Roll out the dough and shape it into ravioli filled with the pumpkin mixture.
- Cook the ravioli in boiling salted water until tender.
- Prepare the brown butter sage sauce and serve over the cooked ravioli.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
150mg
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