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The first step to crafting the perfect pumpkin ravioli is creating a filling that balances flavors and textures.

Pumpkin Ravioli

Warm up your autumn gatherings with homemade pumpkin ravioli, a dish that beautifully captures the essence of the season. This delightful pasta combines creamy ricotta and sweet pumpkin, complemented by a rich sage butter sauce. Making pasta from scratch not only enhances freshness but also allows for endless customization. Perfect for cozy family dinners or elegant holiday meals, this ravioli is a crowd-pleaser that offers both flavor and comfort. Embrace the joy of cooking and delight your loved ones with this seasonal treat.
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Ingredients
  

2 cups all-purpose flour

3 large eggs

1 cup pumpkin puree (preferably homemade or canned)

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

2 tablespoons unsalted butter

Fresh sage leaves (for garnish)

Extra Parmesan cheese (for serving)

Instructions
 

Make the Pasta Dough:

    - On a clean, flat surface, create a mound of flour. Form a well in the center large enough to hold the eggs and salt.

      - Crack the eggs into the well and sprinkle the salt over them. Using a fork, gently beat the eggs, gradually pulling flour from the edges of the well. Continue until a shaggy dough begins to form.

        - Knead the dough by hand for approximately 8-10 minutes until it is smooth and elastic. Wrap the kneaded dough in plastic wrap and let it rest at room temperature for 30 minutes.

          Prepare the Filling:

            - In a medium-sized mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan cheese, ground nutmeg, salt, and black pepper. Stir the mixture thoroughly until all ingredients are well-blended and set aside.

              Roll Out the Dough:

                - After the resting period, divide the dough into four equal pieces. Using a pasta machine or a rolling pin, roll out each piece of dough until it reaches a thickness of about 1/16 inch.

                  Shape the Ravioli:

                    - Take one sheet of rolled dough and lay it on a lightly floured surface. Spoon small mounds of the pumpkin filling (approximately 1 teaspoon each) onto one half of the dough, spacing them about 2 inches apart.

                      - Carefully fold the other half of the dough over the filling. Press down gently around each mound to create a seal, taking care to eliminate any air pockets. Use a ravioli cutter or a sharp knife to cut between the filling mounds, forming individual ravioli. Ensure that the edges are sealed tightly.

                        Cook the Ravioli:

                          - Bring a large pot of salted water to a rolling boil. Gently place the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface and are tender. Use a slotted spoon to remove them and transfer cooked ravioli to a serving plate.

                            Prepare Sage Butter Sauce:

                              - In a skillet, heat the olive oil and unsalted butter over medium heat until the butter melts and begins to foam. Add fresh sage leaves and sauté for 1-2 minutes until they become crispy and fragrant, being careful not to burn them.

                                Serve:

                                  - Toss the cooked ravioli gently in the sage butter sauce until well coated. Plate the ravioli and garnish with additional grated Parmesan cheese and crispy sage leaves on top for an elegant finish.

                                    Prep Time, Total Time, Servings: 1 hour | 1 hour 20 minutes | 4 servings

                                      - Presentation Tips: For a beautiful presentation, consider plating the ravioli in a circular arrangement, drizzling the sage butter around the edges of the plate, and finishing with a sprinkle of freshly cracked black pepper.