Pumpkin Ravioli

🛒 Ingredients

• All-purpose flour 70 g · 256 kcal
• Egg 35 g · 50 kcal
• Pumpkin puree 70 g · 18 kcal
• Ricotta cheese (part-skim) 30 g · 41 kcal
• Parmesan cheese (grated) 15 g · 59 kcal
• Amaretti biscuits (crushed) 5 g · 23 kcal
• Unsalted butter 20 g · 143 kcal
• Fresh sage leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. To make the pasta dough, combine flour, egg, and a pinch of salt on a clean surface or in a food processor; knead until smooth and elastic, then wrap and let rest for 30 minutes.
2. For the filling, combine pumpkin puree, ricotta, grated Parmesan, crushed amaretti biscuits, and a pinch of nutmeg in a bowl; mix well and season to taste.
3. Roll out the pasta dough thinly, cut into equal squares or circles, then place a small amount of filling in the center of each.
4. Fold the pasta over the filling, sealing the edges firmly to create ravioli, ensuring no air is trapped inside.
5. Cook the ravioli in a large pot of salted boiling water for 3-5 minutes until they float to the surface and are tender.
6. While ravioli cooks, melt unsalted butter in a skillet over medium heat, add fresh sage leaves, and cook until the butter is nutty brown and the sage is crispy.
7. Drain the cooked ravioli and toss gently with the brown butter and sage sauce; serve immediately, garnished with extra grated Parmesan cheese.