Pumpkin Ravioli Recipe

Instructions

1. 1

   Make the Dough

   In a large bowl, combine flour and salt. Make a well in the center and add eggs. Gradually incorporate flour into eggs until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a mixing bowl, combine pumpkin puree, ricotta cheese, black pepper, and salt. Mix until well combined.

3. 3

   Roll Out the Dough

   Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.

4. 4

   Form the Ravioli

   Place small dollops of filling (about 1 tsp) onto one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water, then place another sheet of dough over the filling. Press down to seal and cut out individual ravioli.

5. 5

   Cook the Pancetta

   In a skillet over medium heat, cook diced pancetta until crispy. Remove from the pan and set aside.

6. 6

   Cook the Mushrooms and Sage

   In the same skillet, add butter and let it melt. Add sliced mushrooms and cook until golden. Add sage leaves and cook until crispy. Remove from heat.

7. 7

   Cook the Ravioli

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

8. 8

   Combine and Serve

   In the skillet with butter, add cooked ravioli and pancetta. Toss gently to coat. Serve with grated Parmesan cheese on top.