Description
This Pumpkin Ravioli in Apple Sage Butter Sauce recipe features delicate homemade ravioli stuffed with a spiced pumpkin and ricotta filling, served in a fragrant apple and sage butter sauce topped with toasted walnuts. Perfect for fall, this dish combines a tender pasta dough with the comforting flavors of pumpkin, warm spices, and fresh sage, resulting in a deliciously elegant meal.
Ingredients
Scale
Ravioli Dough
- 3 cups all purpose flour
- 1 teaspoon salt
- 3 large eggs
- 1 tablespoon olive oil
- 2 teaspoons water
- extra flour for rolling
Pumpkin Ravioli Filling
- 1 cup ricotta cheese
- 3/4 cup pumpkin puree
- 1/3 cup parmesan cheese, grated
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 tablespoons brown sugar
- 1/2 teaspoon cayenne powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- non-stick cooking spray
Apple Sage Butter Sauce
- 1/2 cup butter
- 16-18 fresh sage leaves, chopped or ripped
- 1 apple (Gala or Honeycrisp), peeled, cored, and diced
- 1 teaspoon apple cider vinegar
- 1/4 cup walnuts, chopped
Instructions
- Make the Ravioli Dough: On a clean countertop or large cutting board, mix the flour and salt lightly with a fork. Form a well in the middle of the flour mound. Add eggs, olive oil, and water into the well and whisk lightly to combine without breaking the flour walls. Gradually combine flour with the egg mixture using your hands until dough forms. Knead for about 10 minutes until smooth. Shape into a ball, wrap in plastic wrap, and let rest at room temperature for 1 hour.
- Prepare the Pumpkin Filling: In a large bowl, combine ricotta cheese and pumpkin puree. Add parmesan, egg, garlic powder, brown sugar, cinnamon, allspice, cayenne powder, salt, and pepper. Mix thoroughly and set aside.
- Roll Out the Dough and Form Ravioli: After the resting period, remove dough and tear off a tennis ball-sized piece. Dust your work surface and dough with flour. Roll out dough into a roughly 16×10 inch rectangle. Lightly spray the ravioli tray and the press tray with non-stick cooking spray. Lay dough over the ravioli tray and press down with the press tray to form wells. Remove the press tray gently.
- Fill and Seal Ravioli: Spoon 2-3 teaspoons of pumpkin filling into each ravioli well, being careful not to overfill. Roll out another dough sheet similarly and gently place on top of filled ravioli. Use a rolling pin to seal the ravioli, pressing down on the dough. Trim excess dough from edges and ensure all seams are sealed by running your finger along the grooves. Flip the tray upside down onto a parchment-lined baking sheet to release the ravioli. Separate individual ravioli pieces. Save scraps to roll out more ravioli.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli in boiling water for 5-6 minutes until tender and cooked through. Remove with a slotted spoon and set aside.
- Toast Walnuts: While ravioli cooks, toast chopped walnuts in a small pan over medium-high heat for 3-4 minutes, stirring frequently to avoid burning, until fragrant. Remove from heat and set aside.
- Prepare Apple Sage Butter Sauce: In a large skillet, melt butter over medium-high heat. Add diced apple and apple cider vinegar, cooking for 2-3 minutes until apples soften. Add chopped fresh sage and cook for another 2-3 minutes until the sage starts to sizzle and crisp.
- Toss and Serve: Drain ravioli well and add them to the skillet with the apple sage butter. Gently stir to coat the ravioli in the sauce. Serve immediately topped with toasted walnuts for added texture and flavor.
Notes
- Roll the dough thin but sturdy enough to hold the filling during boiling.
- Using a glass cutting board helps in rolling out dough evenly and prevents sticking.
- Always spray the ravioli tray and the underside of the press tray with non-stick cooking spray to avoid sticking.
- Fill each ravioli well with about 2-3 teaspoons of filling to avoid overfilling which may cause the ravioli to burst while cooking.
- Seal the edges well to keep the filling intact during boiling.
Nutrition
- Serving Size: 1 serving (approx. 4 ravioli)
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 95mg
