Pumpkin Cheese Ravioli Recipe

Preparation and Cooking

1. 1

   Make the Dough

   On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and gradually incorporate the flour until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a bowl, combine the pumpkin puree, ricotta cheese, roasted mashed butternut squash, salt, black pepper, and nutmeg until smooth. Adjust seasoning to taste.

3. 3

   Roll Out the Dough

   After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin, about 1/16 inch thick.

4. 4

   Form the Ravioli

   Place small spoonfuls of the filling about 1 inch apart on one sheet of pasta. Moisten the edges with water, then place another sheet of pasta over the filling. Press down to seal and cut into squares or circles.

5. 5

   Cook the Ravioli

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

6. 6

   Make the Brown Butter Sauce

   In a skillet, melt butter over medium heat until it begins to brown. Add toasted walnuts and sage, cooking for an additional minute until fragrant.

7. 7

   Serve

   Toss the cooked ravioli gently in the brown butter sauce and serve immediately, garnished with more sage and walnuts if desired.