In stock
5168 4052 R118

5168 Pumpkin Ravioli with Sage Brown Butter Sauce

Pasta: Combine the flour, eggs, Olive Oil and salt using the by-hand method or by using a stand mixer with a paddle attachment. Adjust the consistency with water as needed. Once the dough comes together, knead by hand for a couple of minutes, wrap in plastic and refrigerate for 15 minutes. Knead the dough for 10 minutes by hand until elastic and pliable. Using a pasta attachment make pasta sheets according to manufacturers instructions.

Filling: Combine the roasted pumpkin, ricotta cheese, parmesean, Ground Nutmeg, Rubbed Sage, Cherrywood Smoked Salt (Fine), Ground White Pepper, and Dried Parsley. Refrigerate until ready to use.

Ravioli: Lay out pasta sheets on a lightly floured surface. Place 1 tablespoon of the filling 3-4 inches apart. Brush a small amount of water on the edges of the bottom sheet of pasta and between filling. Lay a second sheet of pasta on top and gently press down from the filling out to the edges. Try not to trap air while adhering the sheets together. Cut into individual pieces. Cook in salted boiling water for 5 minutes. Drain and place into a hot pan with butter andRubbed Sage. Gently cook for a couple of minutes and serve immediately. Top with roasted pumpkin seeds.


- 3 cups flour

- 3 eggs

- Himalayan Pink Salt (Fine), a pinch

- 1 teaspoon Olive Oil

Pumpkin Filling

- 2 cups roasted pumpkin

- 1 cup ricotta

- ¼ teaspoon Ground Nutmeg

- 1 teaspoon Rubbed Sage

- ½ teaspoon Cherrywood Smoked Salt (Fine)

- ¼ teaspoon Ground White Pepper

- 1 teaspoon Dried Parsley

- 1 egg

- ¼ cup parmesan cheese, grated

Sage Butter Sauce

- 4 tablespoons salted butter

- 2 tablespoons Rubbed Sage

- 1 T Roasted Pumpkin Seeds, for garnish

Serve with some butternut squash and make some extra sage brown butter sauce to drizzle on top

Crsip sage and golden brown butter and a hint of nutmeg highlight this mouthwatering dish

More Information
SKU 5168 4052 R118


Prep Time 5 Minutes
Cook Time 10 Minutes
Total Time 15 Minutes
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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