Description
This homemade Pumpkin Ravioli in Apple Sage Butter Sauce is a delightful fall-inspired dish featuring tender ravioli filled with a spiced pumpkin and ricotta mixture, complemented by a flavorful sauce of browned butter, fresh sage, diced apple, walnuts, and a touch of apple cider vinegar. Perfect for a comforting yet elegant meal.
Ingredients
Scale
Ravioli Dough
- 3 cups all purpose flour
- 1 teaspoon salt
- 3 large eggs
- 1 tablespoon olive oil
- 2 teaspoons water
- extra flour for rolling
Pumpkin Ravioli Filling
- 1 cup ricotta cheese
- 3/4 cup pumpkin puree
- 1/3 cup parmesan cheese, grated
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 tablespoons brown sugar
- 1/2 teaspoon cayenne powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- non-stick cooking spray
Apple Sage Butter Sauce
- 1/2 cup butter
- 16-18 fresh sage leaves, chopped or ripped
- 1 apple (Gala or Honeycrisp), peeled, cored, diced
- 1 teaspoon apple cider vinegar
- 1/4 cup walnuts, chopped
Instructions
- Make the Ravioli Dough: On a clean countertop or large cutting board, combine the flour and salt. Create a well in the center and add eggs, olive oil, and water. Lightly whisk the eggs in the well without spilling. Gradually incorporate flour into the egg mixture using your hands, then knead the dough by folding it over itself repeatedly for about 10 minutes until smooth and elastic. Form into a ball, wrap in plastic, and let rest at room temperature for 1 hour.
- Prepare the Pumpkin Filling: In a large bowl, combine ricotta cheese, pumpkin puree, grated parmesan, egg, garlic powder, cinnamon, allspice, brown sugar, cayenne powder, salt, and pepper. Mix well until fully combined and set aside.
- Roll Out the Dough: After resting, unwrap the dough and tear off a piece about the size of a tennis ball. Lightly flour your work surface and rolling pin, then roll the dough into a rectangle roughly 16 inches long and 10 inches wide.
- Form the Ravioli: Lightly spray the ravioli tray and its press tray with non-stick cooking spray. Lay the rolled dough over the ravioli tray and press down with the press tray to create well-shaped indentations. Carefully remove the press tray.
- Fill and Seal Ravioli: Spoon about 2-3 teaspoons of pumpkin filling into each well, ensuring not to overfill. Roll out another piece of dough to the same size and gently place it on top of the filled tray. Lightly roll the rolling pin over the top to seal the ravioli edges. Remove excess dough from edges and press seams to seal completely.
- Remove Ravioli from Tray: Invert the ravioli tray over a parchment-lined baking sheet; the ravioli should release easily. Separate ravioli and place aside. Re-roll dough scraps for more ravioli or freeze for later use.
- Cook the Ravioli: Bring a large pot of water to a boil and add fresh ravioli. Cook for 5-6 minutes until tender and cooked through, then drain carefully.
- Toast Walnuts: While ravioli cooks, toast chopped walnuts in a small pan over medium-high heat for 3-4 minutes, stirring frequently until fragrant. Remove from heat and set aside.
- Prepare Apple Sage Butter Sauce: In a large skillet, melt butter over medium-high heat. Add diced apple and apple cider vinegar, cooking for 2-3 minutes. Add chopped sage leaves and cook for another 2-3 minutes until sage is sizzling and aromatic.
- Toss Ravioli in Sauce and Serve: Add cooked ravioli to the skillet with apple sage butter sauce and gently toss to coat evenly. Serve immediately topped with toasted walnuts.
Notes
- Roll the dough thin but avoid making it too thin to prevent tearing during boiling.
- Using a glass cutting board helps achieve consistent dough rolling without sticking or tearing.
- Always spray the ravioli tray and press tray with non-stick spray to ensure easy release of ravioli.
- Use about 2-3 teaspoons of filling per ravioli well to prevent overfilling and leaking during cooking.
- Sealing the ravioli edges well is crucial to avoid bursting while boiling.
Nutrition
- Serving Size: 1 serving (approximately 4-5 ravioli)
- Calories: 420
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 105mg
