Spiced Pumpkin And Ricotta Ravioli With Butter Sage Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, cinnamon, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
• STEP 2.Place a spoonful of the pumpkin and ricotta mixture onto a wonton wrapper. Brush the edges of the wrapper with water and fold it in half to form a triangle. Press the edges firmly to seal the ravioli. Repeat with the remaining wrappers and filling.
• STEP 3.Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a plate.
• STEP 4.In a separate saucepan, melt the butter over medium heat. Add the sage leaves and cook until they become crispy and the butter turns golden brown. Remove from heat.
• STEP 5.Drizzle the butter sage sauce over the cooked ravioli and garnish with additional grated Parmesan cheese and fresh sage leaves. Serve immediately.
• STEP 6.Cooking Tips: Make sure to seal the ravioli properly to prevent the filling from leaking out during cooking. You can use a fork to press the edges together for a decorative touch. For a vegetarian version, use vegetable broth instead of chicken broth in the butter sage sauce.
• STEP 7.Storage and Serving: Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a little butter or olive oil. Serve with a sprinkle of Parmesan cheese and fresh sage leaves.

Cooking Tips

• Make sure to seal the ravioli properly to prevent the filling from leaking out during cooking.
• You can use a fork to press the edges together for a decorative touch.
• For a vegetarian version, use vegetable broth instead of chicken broth in the butter sage sauce.

Storage and Serving

• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a saucepan with a little butter or olive oil.
• Serve with a sprinkle of Parmesan cheese and fresh sage leaves.