Organic Homemade Pumpkin Ravioli Recipe

Directions for Making Organic Homemade Pumpkin Ravioli

1. 1

   Prepare the Pasta Dough

   On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and add a pinch of salt. Gradually mix the flour into the eggs with a fork, then knead the dough by hand for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Make the Filling

   In a bowl, combine pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Mix until smooth and set aside.

3. 3

   Roll Out the Dough

   After resting, divide the dough into quarters. Roll out one piece at a time using a pasta machine or a rolling pin, to about 1/16-inch thickness.

4. 4

   Form the Ravioli

   Place teaspoons of the filling spaced evenly on one sheet of pasta. Moisten the edges with water, then fold the pasta over to create a pocket. Press to seal and cut out with a ravioli cutter.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

6. 6

   Prepare the Brown Butter Sage Sauce

   In a skillet, melt the butter over medium heat until it begins to brown. Add the sage leaves and pine nuts, cooking until the nuts are golden and the butter is nutty and fragrant.

7. 7

   Serve

   Toss the cooked ravioli gently in the brown butter sage sauce. Serve immediately, garnished with additional grated Parmesan if desired.