Homemade Pumpkin & Sage Ravioli with Brown Butter

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    437
based on 1 ratings

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 Oct 8, 2019

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh sage icon
    Fresh sage
    2 tbsp (4g)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Egg icon
    Egg
    2 (100g)
  • Italian 00 flour icon
    Italian 00 flour
    150g (about 1⅛ cups)
  • Fine wheat semolina icon
    Fine wheat semolina
    50g (about 3½ tbsp)
  • Pumpkin icon
    Pumpkin
    250g (about 1 cup)
  • Fresh sage icon
    Fresh sage
    2 sprigs
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (30ml)
  • Ricotta cheese icon
    Ricotta cheese
    75g (about 5⅛ tbsp)
  • Butter icon
    Butter
    75g (about 5¼ tbsp)
  • Lemon juice icon
    Lemon juice
    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. Pre-heat oven - 205°C
  2. Arrange a clean large mixing bowl
  3. Add egg to the large mixing bowl
  4. Add italian 00 flour to the dough
  5. Transfer dough to work surface
  6. Add fine wheat semolina to the large mixing bowl
  7. Mix
  8. Knead pasta until smooth - approx 4 min
  9. Wrap with plastic wrap
  10. Chill in fridge - 30 min
  11. Add garlic clove, pumpkin, fresh sage and extra virgin olive oil to a clean baking pan
  12. Season with salt & pepper
  13. Cover loosely with foil
  14. Roast until soft - 20 min, 205°C
  15. Transfer content of baking pan to medium bowl
  16. Mash well with potato masher and let cool
  17. Mix in ricotta cheese to the filling
  18. Prepare pasta on lightly-floured surface
  19. Roll out thinly
  20. Cut
  21. Arrange filling in pasta
  22. Flour a clean baking sheet
  23. Transfer pasta to baking sheet and cover
  24. Cook until al dente - approx 3 min
  25. Drain
  26. Add butter and fresh sage to a clean saucepan
  27. Heat until browned
  28. Serve
  29. Garnish with lemon juice
  30. Scatter parmesan cheese over the saucepan
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