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Pumpkin Ravioli with Creamy Sage Browned Butter

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Dr. Joanette MD
Dr. Joanette MD
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Recipe Information

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Video-Specific Recipe

Pumpkin & Ricotta Ravioli With Sage Butter Sauce

ItalianITmain
60 min
medium
4 servings
Servings4
2 cups all-purpose flour (240g)
3 large eggs
ยฝ tsp salt
2 Tbsp pumpkin puree
1 cup Grated Romano Cheese
2 cups pumpkin puree
2 large egg yolks
1/4 tsp Fresh ground nutmeg
salt and pepper to taste
12 tbsp butter (1 ยฝ sticks)
ยผ cup fresh sage ribbons
ยฝ cup chicken or vegetable broth
ยฝ cup heavy cream
1 cup grated parmesan cheese
ยฝ tsp lemon juice
ยผ cup fresh sage ribbons loosely packed
1 tbsp butter
1

Make the pumpkin pasta dough by mixing 2 cups of flour, 3 eggs, ยฝ tsp salt, and 2 Tbsp of pumpkin puree until a dough forms.

2

Roll out the pasta dough using a pasta roller until thin and cut into desired shapes for ravioli.

3

Prepare the pumpkin filling by combining 1 cup of grated Romano cheese, 2 cups of pumpkin puree, 2 large egg yolks, ยผ tsp fresh ground nutmeg, and salt and pepper to taste.

4

Fill the pasta shapes with the pumpkin filling and seal the edges.

5

In a pan, melt 12 tbsp of butter and add ยผ cup of fresh sage ribbons, cooking until the butter is browned and fragrant.

6

Add ยฝ cup of chicken or vegetable broth, ยฝ cup of heavy cream, 1 cup of grated parmesan cheese, and ยฝ tsp of lemon juice to the pan, stirring to combine.

7

Cook the ravioli in boiling water until they float, then drain and toss them in the creamy sage browned butter sauce.

8

Garnish with ยผ cup of fresh sage ribbons and 1 tbsp of butter before serving.

Equipment Needed

Stand mixerPasta roller

Spice Level:

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Local Name: Ravioli di zucca e ricotta con salsa di burro alla salvia

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