Pumpkin ravioli with sage butter and walnuts
Pumpkin season is not over yet! There are plenty of vitamins, minerals and fiber in the pumpkin’s pulp – and we now take them to another level in a delicious pumpkin ravioli recipe! By adding a great sauce and nuts, we get the perfect dish for cold days!
FOR THE DOUGH
300 g wheat flour + some flour for the work surface
1/2 teaspoon salt
4 eggs (M)
FOR THE FILLING
1 medium-sized pumpkin (e.g. butternut or Hokkaido)
1 small onion
60 g ricotta
freshly ground black pepper
FOR THE SAUCE
120 g butter
1 clove of garlic
freshly chopped sage (about 20 leaves)
some chopped thyme
freshly grated Parmesan for serving
100 g walnuts
This recipe takes some more effort.
Peel and quarter the pumpkin and remove the seeds – it’s very easy with a fruit spoon! Now cut the pulp into cubes. Peel a small onion and cut it into cubes.
Now heat 1 tbsp butter in a slightly larger saucepan and sauté the onions until translucent. Then add the pumpkin cubes and 5 tablespoons of water, salt the whole thing and let it simmer for about 15 minutes, stirring occasionally. When the liquid has boiled down, you can move on to the next step!
Get the dough! Put 300 g flour, 3 eggs, 2 tablespoons oil, 2 tablespoons lukewarm water with a pinch of salt in a bowl. Use a hand mixer (with the dough hook) to mix everything into a smooth dough. If you want, you can, of course, do this traditionally by hand. Tip: If the dough is too dry, you can add a tablespoon of water. If it is too moist, add some flour. Now shape the dough into a smooth ball, wrap it in foil and put it in the fridge for half an hour!
Let’s go on with the filling! Mash the cooked pumpkin. Now add the ricotta, salt, pepper and nutmeg into the mixture.
Take the dough out of the refrigerator. Flour the work surface. Divide the dough and roll out both parts with a rolling pin. Spread one half of the dough with whisked egg.
Tip: If you want to, you can work with a pasta machine!
Now it’s getting exciting! The pumpkin-ricotta mass will now be portioned with a tablespoon! ½ to 1 tablespoon per raviolo is sufficient, leaving about 4 cm to the next portion! Now place the other half of the dough over it like a lid and cut out the ravioli with a pastry wheel. Repeat this process over and over until all the ingredients are used up.
Cook the pumpkin ravioli in portions in a saucepan (medium heat) in salted water for about 4 to 5 minutes. Keep warm after taking out.
The sauce: Now melt the rest of the butter in a large pan and add the chopped sage leaves and stir everything. Then heat up on a low level for about 5 minutes (so that the butter does not turn brown). At the end, press in a clove of garlic and let it steam for about 30 seconds.
Warm the walnuts very gently in a pan so that they develop their aroma.
Grater with catcher
Mixing Spoon Nylon 270°C
Fruit Spoon Soul, var. woods
32,00€ – 36,00€Inkl. MwSt.
Silicon pastry brush
4,80€ – 12,50€Inkl. MwSt.
Sauce Ladle 1946
Garlic cutter & press DUO
Pastry wheel Mood
Chef’s knife 18 cm / 7 inch