Homemade Pumpkin Ravioli in a Browned Butter Sage Sauce- with yoyomax12

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces fat while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a less expensive fat alternative.

Melt 2 tablespoons of butter in a pan over medium-high heat.

Add 2 cloves of minced garlic and cook until softened and fragrant.

Stir in 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground pepper.

Add 1 cup of canned pumpkin and stir to combine.

Mix in 1/4 teaspoon of pumpkin pie spice and 1/4 teaspoon of nutmeg.

Add 1/4 cup of shredded Parmesan cheese and stir until combined.

Taste the filling and add 1/2 tablespoon of brown sugar, then taste again and add another 1/2 tablespoon for a total of 1 tablespoon if desired.

Prepare the pasta dough using a KitchenAid mixer with flour, eggs, and salt, mixing with the paddle attachment before switching to the dough hook.

Knead the dough by hand until smooth, ensuring it is stiff but not sticky or dry.

Let the dough rest for 30 minutes, covered in a plastic bag.

Roll out the pasta dough using a pasta attachment, adjusting the thickness until you can see your hand through it.

Place teaspoons of filling on the pasta sheets, brush around the filling with a mixture of 1 egg and 1 tablespoon of water.

Cover with another sheet of pasta, pressing out air between the mounds.

Cut out ravioli shapes using a ravioli cutter, pasta wheel, knife, or cookie cutter.

Sprinkle flour on each ravioli and place them on a plate to prevent sticking.

Combine scrap dough, roll it out again, and cut more ravioli.

Bring a large pot of water to a boil and cook the ravioli for about 5 minutes until they float.

In a separate pan, melt 4 tablespoons of butter over medium-high heat and add 1 teaspoon of sage, cooking until the butter starts to brown.

Add the cooked and drained ravioli to the browned butter and sage, tossing to coat.

Toast some pine nuts and add additional shredded Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens