Name: Pumpkin Ricotta Ravioli with Sage Butter - A Perfect Fall Dish
Ingredients: 2 cups all-purpose flour; 2 large eggs; ½ tsp salt; 1 tbsp olive oil; Water, as needed; 1 cup pumpkin purée; ½ cup ricotta cheese; ¼ cup grated Parmesan cheese; ½ tsp nutmeg; ½ tsp salt; ¼ tsp black pepper; 4 tbsp unsalted butter; 6-8 fresh sage leaves; ¼ tsp salt; ¼ tsp black pepper; ¼ cup grated Parmesan (for garnish)

Ingredients

Scale

For the Ravioli Dough:

2 cups all-purpose flour
2 large eggs
½ tsp salt
1 tbsp olive oil
Water, as needed

For the Filling:

1 cup pumpkin purée
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ tsp nutmeg
½ tsp salt
¼ tsp black pepper

For the Sage Butter Sauce:

4 tbsp unsalted butter
6–8 fresh sage leaves
¼ tsp salt
¼ tsp black pepper
¼ cup grated Parmesan (for garnish)

Instructions

Make the Dough:
- On a clean surface, form a mound with the flour and make a well in the center.
- Add eggs, salt, and olive oil to the well, then gradually mix with a fork.
- Knead until smooth, about 8-10 minutes. Cover with a damp cloth and let rest for 30 minutes.
Prepare the Filling:
- In a bowl, combine pumpkin purée, ricotta, Parmesan, nutmeg, salt, and pepper. Mix well and set aside.
Assemble the Ravioli:
- Roll out the pasta dough into thin sheets.
- Place small spoonfuls of filling onto one sheet, about 1 inch apart.
- Cover with another sheet, pressing around the filling to seal.
- Cut into ravioli squares and press edges with a fork.
Cook the Ravioli:
- Bring a large pot of salted water to a boil.
- Cook ravioli for 2-3 minutes, until they float. Drain gently.
Make the Sage Butter:
- In a skillet, melt butter over medium heat until it begins to brown.
- Add sage leaves and cook until crispy, about 1-2 minutes.
- Season with salt and pepper.

Serve:
- Toss the cooked ravioli in the sage butter sauce.
- Garnish with grated Parmesan and serve warm.