Baked pumpkin ravioli with sage butter
These baked pumpkin ravioli are made from fine pasta dough, aromatically filled with roasted pumpkin, parmesan, nutmeg and pepper. The ravioli cook in the oven before being tossed in fragrant sage butter. The dish brings together the flavors of autumn and Italian hospitality and impresses with its nutty, buttery melt and spicy freshness. Ideal as a festive main course for gourmets.
Cooking utensils
- 1 Baking tray
- 1 Kitchen roll
- 1 mixing bowl
- 1 Pasta machine or rolling pin
- 1 Cooking pot
- 1 Sieve
- 1 Pan
Ingredients
Pasta dough
- 150 g Flour Tipo 00 or type 405
- 1 Egg
- 1 Egg yolk
- 1 Pinch of salt
- possibly some water
Pumpkin filling
- 250 g Hokkaido pumpkin
- 30 g Parmesan cheese grated
- 1 Pinch of nutmeg
- Salt Pepper
- 1 teaspoon olive oil
Sage butter
- 60 g Butter
- 8 -10 fresh sage leaves
Finish
- some extra Parmesan cheese
- Pepper from the mill
Preparation
Pasta dough
- Knead the flour, egg, egg yolk and salt until smooth, adding a little water if necessary. Leave to rest for 30 minutes.
Pumpkin filling
- Cut the pumpkin into wedges, drizzle with olive oil and roast on baking paper in the oven (200 °C) for approx. 25 mins. Finely puree the softened pumpkin, mix with Parmesan, nutmeg, salt and pepper.
- Shape & bake ravioli
- Roll out the dough thinly, cut out circles, place the filling in the middle, seal the ravioli well. Bake the ravioli on a baking tray for another 10 minutes at 180 °C.
Sage butter
- Melt the butter over a medium heat, fry the sage leaves in it until crispy and lightly browned.
Finish
- Toss the ravioli in sage butter, sprinkle with Parmesan and serve.
Recommended side dishes
- Lamb's lettuce with pumpkin seed oil
- Crispy ciabatta
- Nutty pesto
Nutritional values per portion
Calories: 520kcalCarbohydrates: 63gProtein: 17gFat: 22g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat