Indulge in Creamy Pumpkin Ravioli A Delicious Fall Delight
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:4 servings 1x
Description
Savor the flavors of fall with creamy pumpkin ravioli a delicious dish perfect for indulgence Experience this seasonal delight today 154 chars
Ingredients
Scale
2 cups all-purpose flour (or gluten-free flour for a gluten-free option)
3 large eggs
2 cups pumpkin puree (canned or homemade)
1 cup ricotta cheese (or cottage cheese for a lighter alternative)
½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1 teaspoon nutmeg
1 teaspoon cinnamon
Salt and pepper to taste
3 tablespoons olive oil
1 cup heavy cream (or coconut milk for dairy-free)
Fresh sage leaves for garnish
Instructions
Make the Pasta Dough: In a large bowl, combine the flour and a pinch of salt. Form a well in the center, add the eggs and mix until the dough forms. Knead for 5-7 minutes until smooth.
Prepare the Filling: Mix the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, cinnamon, salt, and pepper in a bowl.
Roll Out the Dough: Divide rested dough into four. Roll each part into thin sheets.
Cut and Fill the Ravioli: Cut rolled-out dough into squares or circles. Place filling on half, fold, and seal edges.
Cook the Ravioli: Boil salted water, drop in ravioli and cook for 4-5 minutes until they float.
Prepare the Sauce: Heat olive oil, add cream/coconut milk, simmer for 5 minutes. Stir in sage, salt, and pepper.
Combine and Serve: Drain ravioli, toss in sauce, and serve warm with sage and Parmesan.
