Homemade Pumpkin Ravioli with Garlic Brown Butter and Sage
Delicate pasta pockets filled with pumpkin, cheeses, and nutmeg, served with garlic sage brown butter.
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Cooking tools:
- Pasta machine
- Bench scraper
- Fork
- Mixing bowl
- Plastic wrap
- Saucepan
- Stove
- Pastry wheel
- Chef's knife
- Spray bottle
- Pot
- Slotted spoon
- Plate
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 teaspoon olive oil
- water, in a spray bottle
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese, grated
- 1/4 cup parmesan cheese, grated, plus extra for garnish
- 1 cup pure pumpkin
- 1 teaspoon garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1/3 cup unsalted butter
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon fresh sage, finely diced
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