PUMPKIN RAVIOLI with Whipped Ricotta Filling! 🧡 freeze or serve fresh! #pumpkin #fallrecipes #chef

Servings: 4-6
Total Time: 1 hour 30 minutes (plus resting and freezing time)

Ingredients
For the Dough:
* 1/2 cup pumpkin puree (canned or fresh, well-drained)
* 2 large eggs
* 2 ½ to 3 cups all-purpose flour (plus extra for dusting)
* 1 tsp salt
* 1/2 tsp ground nutmeg

For the Filling:
* 1 ½ cups ricotta cheese (whole milk)
* 1/2 cup mascarpone cheese
* 3/4 cup heavy cream
* 1 cup grated Parmesan cheese (plus more for serving)
* 1 tbsp fresh rosemary, finely chopped
* 1/4 tsp ground nutmeg
* Salt and black pepper, to taste
For the Brown Butter Sage Sauce:
* 1/2 cup unsalted butter
* 10-12 fresh sage leaves
* Salt and black pepper, to taste
* Grated nutmeg, for serving

Instructions
In a large mixing bowl, combine the pumpkin puree, eggs, salt, and nutmeg. Mix until well combined. Gradually add the flour, one cup at a time, mixing until a dough forms. Start with 2 ½ cups and add more as needed until the dough is smooth and slightly sticky. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth. If the dough is too sticky, add a little more flour. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

In a separate bowl, whip the heavy cream until soft peaks form and set aside. Combine the ricotta, mascarpone, grated Parmesan, chopped rosemary, nutmeg, salt, and black pepper in another bowl. Mix until smooth. Gently fold the whipped cream into the cheese mixture until well combined, creating a light and airy filling.

Roll out the rested dough on floured surface or with a pasta machine until thin (about 1/16 inch thick). Using a pumpkin or round cutter, cut place imprints on the rolled-out dough. If you have too much dough, separate it in half or into quadrants.

Place approx 1 tablespoon of filling in the center of each circle. Moisten the edges of the dough with a bit of water, fold the dough over to form a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch. Continue with the remaining dough and filling.

To freeze, place the assembled ravioli in a single layer on a parchment-lined baking sheet, ensuring they are not touching. Freeze for about 1-2 hours until firm. Once frozen, transfer the ravioli to a freezer-safe bag or container, labeling with the date. They can be stored in the freezer for up to 2-3 months.

To cook the ravioli, bring a large pot of salted water to a gentle boil. Add the frozen ravioli directly to the boiling water and cook for about 4-5 minutes, or until they float to the surface and are tender.

For the brown butter sage sauce, melt the butter in a large skillet over medium heat. Once melted, add the sage leaves. Continue cooking, swirling the pan occasionally, until the butter is golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Season the sauce with salt and black pepper to taste. Gently transfer the cooked ravioli to the skillet with the brown butter sauce and toss to coat. Add about 1/4 cup of pasta water to create a glossy sauce and reduce until thickened. Add more parmesan, nutmeg, and black pepper.

Serve the ravioli warm, topped with additional grated Parmesan and black pepper. Enjoy your delicious homemade pumpkin ravioli!

[IntenseVisuals]

This looks truly wonderful! A lovely autumn dish I'll have to give it a try.

[erniecaplanson]

A really COOL and IMPORTANTLY AWESOMEST receipe!!
Thank You Skyler!!..You are
A TRUE LADY and AWESOMEST person!!
A HAPPY HEALTHY many many more years for You and Yours!!
i am sorry that i
don't know much about cooking but i am really THANKFUL to Your CULINARY EXPERTISE!!

[scottsimpey]

Do you have a link for the recipe for this? It sounds and looks delicious.