Autumn Pumpkin and Mascarpone Ravioli in Sage Butter Sauce
Indulge in the vibrant flavors of fall with these exquisite Pumpkin and Mascarpone Ravioli. Crafted with a creamy filling of roasted pumpkin, rich mascarpone cheese, and toasted pine nuts, this dish is a celebration of autumn's bounty. Each pillowy ravioli is enveloped in a delicate, homemade pasta shell, making it a labor of love well worth the effort. Finished with a luxurious sage butter sauce and a sprinkle of Parmesan, this dish is perfect for special occasions or cozy evenings at home. Treat yourself and your loved ones to this delightful comfort food that brings warmth and flavor to your table!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
small pie pumpkin
1 (halved and roasted or diced and boiled)
mascarpone cheese
1 cup (softened)
parmesan cheese
1/4 cup (grated)
pine nuts
1/4 cup (chopped)
egg
1 (beaten (for filling))
nutmeg
1/2 teaspoon (freshly grated)
salt
to taste
pepper
to taste
semolina flour
2 1/2 cups (plus more for dusting)
large eggs
3 (for pasta dough)
olive oil
1 teaspoon
unsalted butter
1/2 cup
ground sage
3/4 teaspoon
nutmeg
1/4 teaspoon
parmesan cheese
1/4 cup (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C). Slice the pumpkin in half, remove the seeds, and place it cut-side down on a baking sheet. Roast until soft, approximately 30-40 minutes. Alternatively, you may peel, dice, and boil the pumpkin for 10-15 minutes until tender, but roasting is recommended for added flavor.
2
Once the pumpkin is cooked and cooled, scoop out the flesh and transfer it to a food processor. Puree until smooth. Set aside.
3
On a clean work surface, create a mound with the semolina flour, making a well in the center. Crack the 3 large eggs into the well, add the olive oil, and season lightly with salt.
4
Gradually mix the flour into the eggs using a fork, incorporating it until the dough begins to form. Knead the dough for 5-10 minutes, or until it becomes stiff and elastic. If the dough is too dry, add a tablespoon of water, and if too wet, sprinkle in additional flour.
5
In the food processor, combine the pureed pumpkin with the mascarpone cheese, Parmesan cheese, chopped pine nuts, nutmeg, salt, pepper, and one egg. Pulse until the mixture is well blended.
6
On a well-floured surface, roll out the pasta dough to a thin sheet, about 1/16 inch thick.
7
Using a spoon, drop even spoonfuls of the pumpkin filling onto one side of the pasta sheet, ensuring there is enough space between each dollop to seal the ravioli.
8
Brush water between the filling to create a seal, then fold the other half of the pasta sheet over the filling. Press down around each mound of filling to seal securely.
9
Cut the ravioli using a pizza cutter or ravioli cutter along the edges, and set aside on a floured surface.
10
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 5-7 minutes, or until they float to the top and are cooked through.
11
While the ravioli are cooking, melt the butter in a sauté pan over low heat. When it begins to turn golden brown, add the sage and nutmeg, warming for just 15-20 seconds to infuse the butter with flavor.
12
Drain the ravioli and transfer them to a serving platter. Drizzle the sage butter sauce generously over the ravioli and finish with a sprinkle of crumbled amaretti cookies for added crunch and a hint of sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main filling of these ravioli?
The ravioli are filled with a creamy mixture of roasted pumpkin puree, rich mascarpone cheese, and toasted pine nuts.
What type of pumpkin should I use?
The recipe calls for one small pie pumpkin which is roasted or boiled to create a smooth puree.
How should I prepare the pumpkin for the filling?
You should slice the pumpkin in half, remove the seeds, and roast it cut-side down at 375°F for 30-40 minutes until soft.
Can I boil the pumpkin instead of roasting it?
Yes, you can peel, dice, and boil the pumpkin for 10-15 minutes, though roasting is recommended for better flavor.
What ingredients are needed for the homemade pasta dough?
The pasta dough is made from 2 1/2 cups of semolina flour, 3 large eggs, one teaspoon of olive oil, and a pinch of salt.
How long should I knead the pasta dough?
Knead the dough for 5-10 minutes until it becomes stiff and elastic.
What should I do if my pasta dough is too dry?
If the dough is too dry, you can add a tablespoon of water to reach the correct consistency.
What should I do if my pasta dough is too wet?
If the dough is too wet, simply sprinkle in additional semolina flour while kneading.
What cheeses are included in the filling?
The filling uses a combination of softened mascarpone cheese and grated Parmesan cheese.
Are there nuts in this ravioli recipe?
Yes, the filling contains 1/4 cup of chopped pine nuts for added texture and flavor.
How thin should I roll the pasta dough?
Roll the pasta dough out to a thin sheet, approximately 1/16 inch thick.
How do I seal the ravioli?
Brush water between the filling dollops to create a seal, then fold the pasta sheet over and press down firmly around each mound.
What is the best way to cut the ravioli?
You can use a pizza cutter or a specialized ravioli cutter to slice the edges of the sealed pasta.
How long do the ravioli take to cook?
The ravioli should be boiled in salted water for 5-7 minutes until they float to the top.
How do I know when the ravioli are done?
They are cooked through when they float to the top of the boiling water.
What ingredients are in the sage butter sauce?
The sauce is made from unsalted butter, ground sage, and a hint of nutmeg.
How do I make the butter sauce?
Melt butter over low heat until it turns golden brown, then add sage and nutmeg for 15-20 seconds to infuse.
What spices are used in the pumpkin filling?
The filling is seasoned with freshly grated nutmeg, salt, and pepper.
What is the suggested garnish for this dish?
The dish is finished with a sprinkle of Parmesan cheese and crumbled amaretti cookies for sweetness and crunch.
Is there an egg in the filling mixture?
Yes, one beaten egg is added to the pumpkin and cheese mixture to help bind the filling.
Can I make the dough on a work surface or in a bowl?
The instructions recommend creating a mound of flour with a well in the center directly on a clean work surface.
What temperature should the oven be for roasting pumpkin?
The oven should be preheated to 375°F (190°C).
What is the texture of the ravioli?
These are described as pillowy ravioli with a delicate homemade pasta shell.
How much butter is needed for the sauce?
The recipe calls for 1/2 cup of unsalted butter for the sage butter sauce.
What type of flour is best for this pasta?
Semolina flour is specified for this recipe to give the pasta the right structure.
How much sage is used in the sauce?
The recipe uses 3/4 teaspoon of ground sage.
Do I need a food processor for this recipe?
A food processor is used to puree the roasted pumpkin and blend the filling ingredients smoothly.
Can I prepare this for a special occasion?
Yes, it is described as a labor of love perfect for special occasions or cozy autumn evenings.
Is the mascarpone softened before mixing?
Yes, the recipe suggests using softened mascarpone cheese to ensure it blends easily with the pumpkin.
What kind of oil is used in the dough?
The recipe uses one teaspoon of olive oil in the pasta dough.