Who can resist the charm of fresh pasta, especially when it’s filled with a delicious pumpkin filling? This Ravioli di Zucca (Pumpkin Ravioli) recipe will transport you to an Italian kitchen where flavors are rich, and traditions run deep. Imagine tender pasta enveloping a sweet and savory pumpkin filling, all drizzled with a delicate sage butter sauce. It’s the perfect meal for any occasion, from a cozy family dinner to impressing your guests.
Making ravioli from scratch may sound daunting, but I assure you, it’s a delightful experience. The process of rolling out the dough, filling each ravioli, and then watching them cook is genuinely rewarding. And the taste? A delightful balance of sweet and savory, with the nutty undertones of pumpkin harmonizing beautifully with the aromatic sage.
The Allure of Ravioli di Zucca
Ravioli di Zucca, or pumpkin ravioli, is a dish that captures the essence of Italian cuisine.
With its tender pasta enveloping a sweet and savory pumpkin filling, this meal is nothing short of enchanting.
Each bite is a delightful balance, blending the earthy sweetness of pumpkin with the creamy textures of ricotta and Parmesan.
Creating Homemade Pasta
Making fresh pasta is a rewarding experience, and the process sets the stage for this exquisite dish.
A simple mixture of flour, eggs, and olive oil transforms into a pliable dough, ready to be rolled out into delicate sheets.
This homemade touch elevates the dish, giving it an authentic Italian flair that’s hard to replicate with store-bought alternatives.
Flavorful Filling
The heart of Ravioli di Zucca is its rich filling.
A blend of pumpkin puree, velvety ricotta, and a hint of nutmeg creates a creamy delight that bursts with flavor.
This filling not only complements the pasta but also pairs beautifully with the sage butter sauce, adding depth and character to the dish.
The Art of Shaping Ravioli
Filling and shaping the ravioli is a meticulous process, but it’s where the fun truly begins.
Teaspoons of filling are carefully placed on rolled-out dough, creating small pockets of goodness.
Moistening the edges helps seal the ravioli, ensuring that each piece remains intact during cooking, ready to be enjoyed.
Preparing the Sage Butter Sauce
A delightful sage butter sauce ties the dish together beautifully.
Melted butter is infused with fresh sage leaves, lending a nutty aroma that complements the ravioli perfectly.
Drizzling this sauce over the finished ravioli adds a touch of elegance, making it a feast for both the eyes and the palate.
The Final Touches
Once plated, the Ravioli di Zucca is garnished with crispy sage leaves and a sprinkle of Parmesan cheese.
This visually appealing presentation enhances the overall experience, inviting everyone to savor each bite.
Serve it on a rustic wooden table to enhance its warmth, creating a dining experience that feels both cozy and indulgent.
The Ultimate Ravioli di Zucca Recipe
These homemade Ravioli di Zucca are filled with a creamy pumpkin mixture that bursts with flavor. The pasta is perfectly tender, making every bite a delightful experience. Paired with a simple sage butter sauce, this dish is both elegant and comforting, perfect for a special dinner or a comforting weeknight meal.
Ingredients
- For the Pasta:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- For the Filling:
- 1 cup pumpkin puree (cooked and drained)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- For the Sauce:
- 1/2 cup unsalted butter
- 8 fresh sage leaves
- Salt to taste
Instructions
- Make the Pasta Dough: On a clean surface, make a mound of flour and create a well in the center. Add the eggs, olive oil, and salt. Gradually mix the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- Prepare the Filling: In a bowl, combine pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper. Mix until smooth and set aside.
- Roll the Dough: Divide the dough into four pieces. Roll each piece into thin sheets using a pasta machine or rolling pin. Aim for about 1/16 inch thickness.
- Fill the Ravioli: Place teaspoons of filling about 1 inch apart on half of the pasta sheet. Moisten the edges with water, then fold the pasta over to create pockets. Press out any air and seal the edges tightly.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-4 minutes, until they float to the top.
- Make the Sauce: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy. Season with salt.
- Serve: Drain the ravioli and toss them gently in the sage butter. Serve immediately, garnished with extra Parmesan if desired.
Cook and Prep Times
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 12g
- Carbohydrates: 30g
