Main Page
For breakfast
Pumpkin and parmesan ravioli

Pumpkin and Parmesan Ravioli

A true delight — the way the pasta, pumpkin, cheese, and sage butter come together! If you love pumpkin as much as I do, you simply have to try this dish.

Ira

Recipe author

Composition / ingredients

Servings:

All-purpose flour

160

Whole wheat flour

160

Eggs

Olive oil

Salt

Pumpkin (butternut squash works great)

800

Egg yolk

Parmesan

140

Dried sage

Ground black pepper

Butter

Fresh sage (5-10 leaves)

Egg white (to brush the edges when shaping the ravioli)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 8 g

Fats 29 % 10 g

Carbohydrates 49 % 17 g

170 kcal

GI: 38 / 0 / 63

Cooking method

Step 1:

Before you start the dough, preheat the oven to 400°F (200°C). Cut the pumpkin into large pieces with the rind on, cover with foil, and roast for about 30–40 minutes (until completely soft). Take it out of the oven, let it cool, remove the rind, and put the flesh in a food processor. Blend until smooth, then add the grated parmesan, egg yolk, dried sage, and ground black pepper to taste, and mix well. Sift both flours and the salt into a large bowl.
Step 2:

Make a well in the flour and add the eggs, salt, and olive oil. Slowly work the flour into the eggs and oil until the dough comes together into a smooth mass. Turn it out onto a clean surface and knead and roll it, adding a little flour if needed, then shape it into a ball. Let the dough rest for 15 minutes, covered with a damp kitchen towel.
Step 3:

Cut the dough into four pieces. Tuck three back under the towel and roll the fourth out thin. I used a pasta machine for this.
Step 4:

Using a round cutter (a glass works too), cut out circles. Place about a tablespoon of pumpkin filling in the center of each and lightly brush the edges with egg white using a thin brush.
Step 5:

Fold the circle over and press the edges together to make a crescent-shaped ravioli. With the brush, lightly dab the two corners with egg white.
Step 6:

Gently pull both corners of the crescent and press them together so they overlap.
Step 7:

Repeat steps 4, 5, and 6 until you run out of filling, rolling out the remaining pieces of dough one at a time. Set the finished ravioli on a tray lightly dusted with flour.
Step 8:

For the sauce: heat the butter in a small skillet over medium heat and cook until golden brown. Add the chopped fresh sage leaves and take it off the heat. Bring a pot of salted water to a boil and drop in the ravioli. Cook until they float to the surface. With a slotted spoon, lift out the ravioli and transfer them to the skillet with the butter, tossing to coat. Serve hot with a little of the butter, sprinkled with grated parmesan and ground pepper if you like.