Ingredients
- 3 cups all-purpose flour
- 3 large eggs, plus 1 egg yolk, room temperature
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons water
- 1 cup ricotta cheese
- ⅔ cup pumpkin
- ¼ cup parmesan cheese
- 1 egg, beaten
- Salt & pepper
- Nutmeg
- ¼ cup (1/2 stick) unsalted butter
- 16 fresh sage leaves
- Parmesan cheese, grated or shaved
Recipe Description
Pumpkin ricotta ravioli with sage butter sauce. A perfectly comforting dinner for those cool Autumn nights.
The nights are chilly and what is more comforting than a great bowl of pasta? Making homemade pasta is not as difficult as it may sound and the results are so much more rewarding. The pumpkin ricotta filling is creamy and slightly sweet which perfectly balances the richness of the brown butter and sage.Rolling out the pasta dough: Start with a tennis ball size ball of dough and shape it into a rectangle. Run it through your pasta maker at the largest setting, #1. Once it comes out, dust lightly with flour then fold both ends into the middle. Run it through the machine again on the same setting, then repeat this 2 more times. After the 3rd time, turn the setting to 2, but don’t flour or fold the dough. Turn the setting to 3 and repeat and so on and so on until you reach the desired thickness. For me this is 7 on my machine because I don’t like the ravioli to be too thin or they can break apart.
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