Drawing Pumpkin & Ricotta Ravioli With Sage Butter Sauce Recipe For My Cookbook #ravioli #pumpkin

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

In another bowl, mix the ricotta, pumpkin puree, grated Parmesan, nutmeg, and black pepper until well combined. Set aside.

Roll out the dough into thin sheets using a pasta machine or a rolling pin.

Cut the dough into squares or circles, placing a small spoonful of the pumpkin and ricotta filling in the center of each piece.

Fold the dough over the filling and press the edges to seal, ensuring there are no air pockets.

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

In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter is browned and the sage is crispy.

Drain the ravioli and add them to the skillet with the sage butter. Toss gently to coat.

Serve the ravioli warm, topped with freshly grated Parmesan cheese.

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