Pumpkin and ricotta filled ravioli (by hand) with butter and sage | table&spoon

Pumpkin and ricotta filled ravioli (by hand) with butter and sage | table&spoon

tablenspoon.com

Handmade pumpkin and ricotta ravioli, served in a buttery sage sauce—perfectly seasonal and unforgettable, best shared with friends.

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Cooking tools:

  • Pasta machine
  • Pastry cutter
  • Ravioli cutter
  • Spray bottle
  • Mixing bowl
  • Cutting board
  • Chef's knife
  • Pot
  • Skillet
  • Slotted spoon
  • Colander
  • Grater
  • Measuring cup
  • Measuring spoon
  • Whisk
  • Fork
  • Spoon
  • Plastic wrap
  • Kitchen towel
  • Baking sheet
  • Plate
  • Serving platter

Ingredients

  • 3 cups "00" flour
  • 5 whole large eggs, beaten
  • large pinch of salt
  • 1 teaspoon olive oil
  • 1 can (15 ounces, 425 grams) pumpkin puree
  • 2 tablespoons butter
  • 2 fresh sage leaves
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese
  • 1/4 teaspoon nutmeg
  • salt, to taste
  • freshly ground pepper, to taste
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1/2 cup fresh sage leaves
  • 1/2 cup parmesan cheese, grated
  • hand or electric pasta machine
  • pastry cutter (best but you can use a large knife)
  • ravioli cutter/ wheel, to perforate edges of ravioli
  • optional: spray bottle with water

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