- 1 recipe of home-made pasta dough or use store-bought fresh pasta sheets
- 150 gram pumpkin puree *
- 40 gram ricotta cheese
- 1 small egg
- 20 gram grated Parmesan cheese + extra
- pinch of ground nutmeg
- pepper and salt to taste
- small handful of fresh sage
* Note: You can easily make your own pumpkin puree by boiling the pieces into water and then drain and mash them into a puree. Or you can puree the pumpkin in the oven by wrapping it into tin foil until it’s soft enough to mash the pumpkin into a puree.
Kitchen equipment needed
- pasta machine
- piping bag
- round cutter
- large pan
- cheese grater
- silicone kitchen brush
Preparation — 15 minutes
If you’re making your own pasta dough from scratch, then start with the pasta dough, follow our step-by-step recipe here.
Make sure the pumpkin puree is as dry as possible and cooled off enough. MIX the pumpkin puree, ricotta, egg and grated Parmesan cheese to create the ravioli filling. Season the filling with some pepper, salt and nutmeg. The most easy way to divide the filling is by using a piping bag.
FILL a large pan with water and salt and bring to a boil. Meanwhile use the round cutter to create round pasta sheets. SCOOP a bit of pumpkin filling in the middle of the round pasta sheet.
Use the kitchen brush to make the edges a bit wet and close the ravioli by placing another round pasta sheet on top. The sheets will stick together because of the water, but close it even more by pressing it with a fork. And that will of course also look pretty.
Cooking the pumpkin ravioli — 5 minutes
MELT butter with sage leaves on low heat. Keep some sage leaves aside for garnish. That’s all for the easy and tasteful sage butter!
COOK the ravioli in a few minutes, they will float to the surface when they’re done. Use the skimmer to transfer them to the plates. SERVE immediately with sage butter, more grated parmesan cheese and sage leaves.