This recipe is a great way to enjoy the seasonal pumpkin in a refined and delicious way. The ravioli are homemade with fresh egg pasta and filled with a creamy and flavorful mixture of pumpkin, ricotta and parmesan cheese. The sauce is simple but elegant, made with butter and sage leaves that complement the sweetness of the pumpkin. The toasted walnuts add some crunch and nuttiness to the dish, making it more satisfying and balanced. This is a perfect dish for a special occasion or a cozy dinner, especially during the fall and winter months.
This is a delicious and elegant dish that showcases the flavors of autumn pumpkin ravioli are a traditional Italian specialy especially popular in the regions of Lombardi Amelia romagna and Tuscany they are made with fresh egg pasta dough filled with a creamy mixture of pumpkin ricota cheese and parmesan
Cheese and served with a simple but aromatic sauce of butter and Sage the addition of toasted walnuts add some Crunch and nuttiness to the dish making it even more irresistible the recipe is not difficult to make but it requires some time and patience to prepare the ravioli you can make the pasta dough
From scratch or use readymade fresh pasta Sheets if you want to save some time you can also make the pumpkin filling ahead of time and store it in the refrigerator until you are ready to assemble the ravioli the sage butter sauce is very easy and quick to make and
It can be prepared while the ravioli are cooking the result is a mouthwatering dish that will impress your guests and Delight your palette the pumpkin ravioli are tender and delicate with a sweet and savory feeling that melts in your mouth the sage butter sauce is Rich and
Buttery with a hint of freshness from the sage leaves the walnuts add some texture and contrast to the dish as well as some healthy fats and protein this dish is perfect for a cozy and F meal especially during the fall and winter seasons ingredients for four people Five
O of fresh egg pasta 400 G of pumpkin 100 G of ricota cheese 50 g of grated parmesan cheese salt and pepper nutmeg 100 G of butter 20 Sage leaves 50 g of walnuts directions cut pumpkin into small pieces and bake them in the the oven at80 for about 20 minutes until
Soft mash the pumpkin with a fork and transfer it to a bowl add the ricota the parmesan a pinch of salt pepper and Nutmeg and mix well roll out the pasta dough on a flowered surface and cut out circles with a cookie cutter or a glass place a teaspoon of the pumpkin filling
In the center of each circle and fold it in half sealing the edges with a little water cook the ravioli and boiling salted water for a few minutes until they float to the surface in a small saucepan melt the butter with the sage leaves over low heat until slightly
Brown and fragrant toast the walnuts in a dry Skillet and chop them coarsely drain the ravioli and toss them with the sage butter sprinkle with the walnuts and serve hot enjoy