Welcome the cozy flavors of fall with this irresistible Sage Butter Pumpkin Cheese Ravioli. Each bite is filled with creamy pumpkin, rich cheese, and earthy sage, all wrapped in delicate pasta sheets. This dish is perfect for a hearty dinner as the weather turns cooler.
Ingredients are the heart of any dish, and for this Pumpkin Cheese Ravioli, they are simpler yet delightfully flavorful. You’ll need one cup of pumpkin puree, which offers a rich and creamy base for the filling. Mix this with one cup of ricotta cheese and half a cup of grated Parmesan cheese, which bring a smooth texture and sharp, nutty flavors. To bind the filling and give it a luxurious touch, add one egg yolk. Season with salt, black pepper, and a quarter teaspoon of nutmeg, which enhances the fall flavor profile with its warm and nutty notes. For the ravioli, you’ll use fresh pasta sheets or wonton wrappers that provide a tender casing for the filling. The sauce involves half a cup of unsalted butter, allowing the flavors to shine through without overpowering the other ingredients. Fresh sage leaves, a hallmark of autumn, crisp up beautifully in the butter, infusing it with their distinct aroma. If you wish, add a quarter cup of chopped pecans for a crunchy contrast. Finally, use additional Parmesan cheese and freshly ground black pepper for garnishing.
Preparation and cooking times are crucial when planning a meal. For this recipe, you’ll spend about 20 minutes on prep work. This includes making the filling, assembling the ravioli, and setting up your cooking space. The cook time is roughly 10 minutes – just enough to boil the ravioli and prepare the sage butter sauce. In total, this delectable dish can be whipped up in 30 minutes. It yields about four servings, making it ideal for a small family dinner or a cozy gathering with friends.
Now, let’s dive into the detailed directions and instructions to master this seasonal delight. Begin by preparing the filling. In a medium bowl, combine pumpkin puree, ricotta, Parmesan cheese, egg yolk, salt, pepper, and nutmeg. Mix these ingredients until smooth and well combined, ensuring a consistent and creamy texture. Next, lay out your pasta sheets or wonton wrappers on a clean surface. Spoon a teaspoon of the pumpkin filling into the center of each sheet or wrapper. Wet the edges lightly with water, fold each sheet or wrapper in half, and press firmly to seal the edges, forming your ravioli. This step may take some practice to perfect, but the results are worth it.
Moving on to the cooking techniques, bring a large pot of salted water to a rolling boil. Gently add the ravioli in batches, ensuring they have room to float without sticking. Cook them for 4-5 minutes or until they rise to the surface, indicating they’re done. Carefully remove them with a slotted spoon and keep them warm. While the ravioli are cooking, focus on the sauce. In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crispy, which should take about 3-4 minutes. The nutty aroma of browned butter combined with the earthy scent of sage will tantalize your senses.
For serving, drizzle the aromatic sage butter over the warm ravioli. If using, sprinkle with chopped pecans for added texture. Garnish with extra grated Parmesan cheese and freshly ground black pepper to enhance the flavors further. Serve immediately to enjoy the ravioli at its best.
Some notes to consider: This recipe can be adapted easily. If you’re short on time, store-bought ravioli can substitute fresh ones, though making them fresh provides a superior taste. For a nuttier flavor, try browning the butter a bit more, carefully watching it to prevent burning. Toasting the pecans slightly can also amplify their flavor.
Frequently asked questions about this recipe often involve customization and preparation tips. Can I prepare the ravioli in advance? Absolutely. You can prepare the ravioli up to the point of cooking, dust them lightly with flour, and store them covered in the refrigerator for a day. Can I freeze the ravioli? Yes, place them on a baking sheet in a single layer, freeze until solid, and then transfer them to a sealed container or bag. They can be cooked straight from the freezer, just add a couple of extra minutes to the boiling time.
In conclusion, Sage Butter Pumpkin Cheese Ravioli encapsulates the essence of fall in a single, comforting dish. It combines warmth, creaminess, and savory notes that are sure to please. This dish not only satisfies hunger but also brings joy through its beautiful presentation and delicious taste.
If you’re eager to explore more, consider trying variations like adding a mix of mushrooms to the filling for an earthy touch or incorporating browned butter pecans into the sage butter. Pair this dish with a lightly dressed salad or roasted Brussels sprouts for a delightful meal.
As you embrace fall’s bounty, this recipe for Sage Butter Pumpkin Cheese Ravioli promises to be a standout. Its ease and depth of flavor make it a favorite for cozy evenings spent with loved ones around the dinner table.
Sage Butter Pumpkin Cheese Ravioli
Ingredients
Method
- In a medium bowl, combine pumpkin puree, ricotta, Parmesan cheese, egg yolk, salt, pepper, and nutmeg. Mix until smooth and well combined.
- Lay out pasta sheets or wonton wrappers. Spoon a teaspoon of the pumpkin filling into the center of each sheet or wrapper.
- Wet the edges lightly with water, fold each sheet or wrapper in half, and press firmly to seal the edges, forming ravioli.
- Bring a large pot of salted water to a rolling boil. Gently add the ravioli in batches, ensuring they have room to float.
- Cook for 4-5 minutes or until they rise to the surface. Remove with a slotted spoon and keep warm.
- In a small saucepan, melt butter over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crispy, about 3-4 minutes.
- Drizzle the sage butter over the warm ravioli. Sprinkle with chopped pecans, extra grated Parmesan cheese, and freshly ground black pepper. Serve immediately.
