Homemade Pumpkin & Sage Ravioli with Brown Butter

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    672

Ravioli are easier to make than you'd think! Try your hand at this delicate and delicious pumpkin and sage filled pasta with a simple butter sauce. Elegant and delicious.

recipe updated May 15, 2019

Ingredients

  • Egg icon
    Egg
    100g
  • Italian 00 flour icon
    Italian 00 flour
    150g
  • Fine wheat semolina icon
    Fine wheat semolina
    50g
  • Garlic clove icon
    Garlic clove
    6g
  • Pumpkin icon
    Pumpkin
    250g
  • Fresh sage icon
    Fresh sage
    about 2 sprigs
  • Extra virgin olive oil icon
    Extra virgin olive oil
    30ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Ricotta cheese icon
    Ricotta cheese
    75g
  • Butter icon
    Butter
    75g
  • Fresh sage icon
    Fresh sage
    4g
  • Lemon juice icon
    Lemon juice
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Work surface
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Baking pan - 13 x 9"

Step preview

  1. Prep and set aside garlic clove: crushed
  2. Prep and set aside salt & pepper
  3. Prep and set aside fresh sage: leaves of
  4. Prep and set aside parmesan cheese: grated
  5. Pre-heat - 205°C
  6. Arrange a clean large mixing bowl
  7. Add egg
  8. Add italian 00 flour
  9. Transfer dough to work surface
  10. Get large mixing bowl
  11. Add fine wheat semolina
  12. Mix
  13. Knead pasta until smooth - approx 4 min
  14. Wrap with plastic wrap
  15. Chill in fridge - 30 min
  16. Get a clean baking pan
  17. Add prepared garlic clove
  18. Add cubed pumpkin
  19. Add fresh sage
  20. Add extra virgin olive oil
  21. Season with prepared salt & pepper
  22. Cover loosely with foil
  23. Roast until soft - 20 min, 205°C
  24. Transfer content of baking pan to medium bowl
  25. Mash well with potato masher and let cool
  26. Mix in ricotta cheese
  27. Prepare pasta on lightly-floured surface
  28. Roll out thinly
  29. Cut
  30. Arrange filling in pasta
  31. Flour a clean baking sheet
  32. Transfer pasta to baking sheet and cover
  33. Cook until al dente - approx 3 min
  34. Drain
  35. Get a clean saucepan
  36. Add butter
  37. Add prepared fresh sage
  38. Heat until browned
  39. Serve
  40. Garnish with lemon juice
  41. Scatter prepared parmesan cheese
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