Pumpkin ravioli with sage recipe
Make pumpkin ravioli with sage using this recipe, a classic Italian dish featuring tender pasta filled with creamy pumpkin and fragrant sage butter.
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 www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Pasta machine
- Cookie cutter
- Pastry brush
- Saucepan
- Slotted spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Kitchen towel
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Spoon
- Stove
- Refrigerator
Ingredients
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 50 gm butter, chopped
- 1 garlic clove, crushed
- 600 gm peeled butternut pumpkin, diced
- 60 ml dry white wine
- 1 tsp thyme
- 4-5 fine gratings of nutmeg
- 60 gm parmesan or pecorino, finely grated, plus extra to serve
- eggwash
- Egg pasta dough
- 250 gm (1 cup) "00" flour
- 2 eggs
- 1 egg yolk
- 1 tsp extra-virgin olive oil
- Sage brown butter
- 200 gm butter, chopped
- 1 cup (loosely packed) sage leaves
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