Pumpkin & Ricotta Ravioli with Sage Butter
There’s nothing quite like homemade pasta, and the combination of pumpkin, sage, ricotta and parmesan is a true crowd pleaser.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodoptions.co.uk.
Cooking tools:
- Pasta machine
- Stand mixer
- Roasting pan
- Pastry brush
- Slotted spoon
- Ladle
- Microplane
- Grater
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Fork
- Spoon
- Chef's knife
- Cutting board
- Baking sheet
- Pot
- Skillet
- Oven
- Stove
- Refrigerator
- Plastic wrap
Ingredients
- 250 g of 00 flour
- 3 medium egg yolks
- 2 medium whole eggs
- 1 large pumpkin, peeled and cut into wedges
- 2 dried chillies, crushed, or 1 scant teaspoon chilli flakes (optional)
- Pinch of salt
- 6 tbsp olive oil
- The zest of 1 lemon
- 250 g ricotta
- 80 g Parmesan, grated
- 1 x quantity pasta dough
- Semolina, for dusting
- 150 g butter
- 8–10 sage leaves
- 40 g Parmesan, grated, plus extra to serve
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