Pumpkin Ricotta Ravioli with Sage Butter – A Perfect Fall Dish

Introduction: If you’re craving a rich, comforting dish that perfectly captures the essence of fall, then Pumpkin Ricotta Ravioli with Sage Butter is exactly what you need. This homemade ravioli combines the creamy sweetness of pumpkin with the rich, smooth texture of ricotta cheese, all enveloped in a delicate pasta dough and finished off with the aromatic flavor of sage butter. Whether you’re looking for a dish to impress guests at a dinner party or craving a cozy night in with comforting food, this pumpkin ravioli recipe delivers the ultimate culinary experience. Let’s dive into the step-by-step process of making this mouthwatering fall-inspired dish, with a special twist from the sage butter sauce that takes this recipe to the next level.

Why Pumpkin Ricotta Ravioli?

The combination of pumpkin and ricotta cheese offers a balance of sweet and savory flavors that perfectly complement each other. The ravioli dough is soft yet sturdy enough to hold the delicate filling inside. When served with the sage butter sauce, it creates a comforting and flavorful dish that’s perfect for the fall season. The use of fresh sage adds a crispy, aromatic flavor that highlights the earthiness of the pumpkin while the rich butter ties everything together beautifully. This dish is a hit for Thanksgiving, a holiday dinner, or even a simple weekend meal to enjoy on a chilly day.

Ingredients Overview

For the Ravioli Dough:

• All-purpose flour: The base of the dough, providing structure and elasticity.
• Eggs: To bind the dough together and give it a soft texture.
• Salt: To season the dough, bringing out the flavors of the ingredients.
• Olive oil: Adds richness and helps with the dough’s consistency.
• Water: Adjusts the dough’s consistency to make it smooth and workable.

For the Filling:

• Pumpkin purée: Provides the creamy, sweet base for the filling, and gives the ravioli a distinct fall flavor.
• Ricotta cheese: Adds creaminess and a light texture to the filling.
• Parmesan cheese: Adds a sharp, savory contrast to the sweetness of the pumpkin.
• Nutmeg: A classic spice used in pumpkin dishes to enhance the sweetness and warm flavors.
• Salt & Black pepper: Basic seasonings to balance the flavors of the filling.

For the Sage Butter Sauce:

• Unsalted butter: A rich base for the sauce, allowing the flavors to meld beautifully.
• Fresh sage leaves: The key ingredient that adds a crispy, fragrant quality to the sauce.
• Salt & Black pepper: To season the sauce and enhance the flavors of the sage and butter.
• Grated Parmesan: A garnish that adds a little extra saltiness and texture to the finished dish.

Step-by-Step Instructions for Pumpkin Ricotta Ravioli with Sage Butter

1. Making the Ravioli Dough

The dough for the ravioli is simple yet essential for creating the perfect bite. To begin, place 2 cups of all-purpose flour on a clean surface and form a well in the center. Crack 2 large eggs into the well, add ½ teaspoon salt, and pour in 1 tablespoon olive oil. Using a fork, gently beat the eggs and start incorporating the flour into the mixture until a rough dough begins to form.

Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little bit of water, one tablespoon at a time, until it reaches the right consistency. Once done, cover the dough with a damp cloth and let it rest for 30 minutes. This resting period is essential to allow the gluten to relax, making the dough easier to roll out later.

2. Preparing the Filling

While the dough is resting, it’s time to prepare the filling for your Pumpkin Ricotta Ravioli. In a mixing bowl, combine 1 cup of pumpkin purée, ½ cup ricotta cheese, ¼ cup grated Parmesan cheese, ½ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix everything together until it is smooth and well incorporated. The rich, creamy texture of this filling will make each bite of ravioli a delightful experience, enhanced by the subtle sweetness of the pumpkin and the creaminess of the ricotta.

3. Assembling the Ravioli

Now that the dough and filling are ready, it’s time to roll out the ravioli. Take the rested dough and divide it into two portions. Roll out each portion into a thin sheet, about 1/8 inch thick. Lay one sheet of dough on a clean, flat surface. Then, use a spoon to place small dollops of the pumpkin filling on the dough, spacing them about 1 inch apart.

Next, carefully cover the filled sheet with the second sheet of dough. Press around the edges of each filling to seal the ravioli, ensuring there are no air pockets. Use a ravioli cutter or a sharp knife to cut the ravioli into squares, and press the edges of each square with a fork to create the signature ravioli design.

4. Cooking the Ravioli

Bring a large pot of salted water to a boil. Gently drop the prepared ravioli into the boiling water and cook them for about 2-3 minutes, or until they float to the surface. This is a sign that they’re cooked through. Use a slotted spoon to carefully remove the ravioli from the water and set them aside.

5. Making the Sage Butter Sauce

While the ravioli are cooking, it’s time to prepare the sage butter sauce. In a skillet, melt 4 tablespoons of unsalted butter over medium heat. Once the butter has melted, add 6-8 fresh sage leaves and cook them until they become crispy, about 1-2 minutes. As the butter begins to brown, it will take on a rich, nutty flavor that will pair beautifully with the sweet pumpkin filling. Season the sauce with ¼ teaspoon salt and ¼ teaspoon black pepper for balance. Set the sauce aside, ready to be tossed with the ravioli.

6. Serving the Pumpkin Ricotta Ravioli with Sage Butter

To serve, gently toss the cooked ravioli in the sage butter sauce, ensuring that each piece is coated with the flavorful sauce. Plate the ravioli and sprinkle with a little extra grated Parmesan cheese for added richness. Garnish with fresh sage leaves if desired, and serve immediately.

Conclusion: A Delicious Fall Treat

This Pumpkin Ricotta Ravioli with Sage Butter is the perfect dish for any cozy fall evening. The creamy pumpkin and ricotta filling paired with the rich, aromatic sage butter sauce creates a balanced, flavorful experience in every bite. It’s a dish that brings together the comforting flavors of the season in a way that will leave everyone at the table wanting more.

FAQs:

1. Can I make the ravioli dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.

2. Can I freeze the ravioli?
Absolutely! You can freeze the ravioli before cooking. Lay the ravioli out on a baking sheet in a single layer, freeze until firm, and then transfer them to an airtight container or freezer bag. When you’re ready to cook, simply drop the frozen ravioli into boiling water and cook for an extra minute or two.

3. Can I substitute the pumpkin purée?
If you don’t have pumpkin purée, you can substitute it with butternut squash purée for a similar flavor and texture. Alternatively, sweet potato purée can work as well.

4. Is there a non-dairy option for the filling?
Yes, you can use a non-dairy ricotta alternative and substitute the Parmesan with a vegan cheese for a dairy-free version of this dish.

5. How long will the ravioli keep in the fridge?
Cooked ravioli can be stored in the fridge for 2-3 days in an airtight container. Reheat them gently by tossing them in a bit of butter or olive oil on the stove.

Final Thoughts:
Pumpkin Ricotta Ravioli with Sage Butter is an autumn masterpiece, blending comforting flavors with a touch of elegance. It’s the kind of dish that’s perfect for impressing guests or simply treating yourself to something special. Enjoy every bite of this flavorful and warming dish during the cozy fall months.

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