Homemade Pumpkin Cheese Ravioli with Sage Butter Sauce

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Homemade Pumpkin Cheese Ravioli with Sage Butter Sauce

Ingredients PUMPKIN PASTA • 1 can (15 ounce) pumpkin puree • 2 eggs • 5 cups all purpose flour • 2 teaspoons kosher saltPUMPKIN CHEESE FILLING • 1 cup pumpkin puree • 1/2 cup whole milk ricotta cheese • 1/2 cup shredded gouda cheese • 1/2 cup grated parmesan • 1/4 cup crumbled blue cheese (optional) • 2 teaspoons honey • 1 egg yolk • kosher salt and black pepper SAGE BUTTER SAUCE • 1 stick (8 tablespoons) salted butter • 2 cloves garlic, smashed • 1/4 cup roughly chopped walnuts • 16 fresh sage leaves • 1/2 cup apple cider • kosher salt and black pepper • 1/4 teaspoon freshly grated nutmeg Directions -

1. Line a baking sheet with parchment paper. 2. In the bowl of a stand mixer, combine the pumpkin, eggs, flour, and salt. Using the dough hook, knead until the dough forms a ball, adding more flour as needed. Alternately, this can be mixed by hand. Cover and let rest 10-15 minutes.

3. To make the filling. Combine all ingredients in a food processor until evenly mixed. Season with salt and pepper.

4. Dump the dough out onto a floured surface and cut into quarters. Roll the pasta dough into lasagna sheets. Place 2 teaspoons of filling one inch apart over half the pasta sheets. Brush around the filling with water to moisten and then fold the sheet over the filling, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Transfer the ravioli onto the prepared baking sheet. If not cooking right away, cover, and refrigerate for up to 4 hours or freeze. 5. Drop the ravioli into the boiling water and cook until al dente, 3-4 minutes. Drain.

6. Melt together the butter, garlic, walnuts, and sage in a large skillet over medium heat. Cook, stirring occasionally until the butter is browning and the sage is crisp, 4-5 minutes. Remove the sage leaves from the butter and set aside.

7. Reduce the heat to low, add the apple cider, and season the sauce with nutmeg, salt, and pepper. Simmer 1 minute, then drop the ravioli into the butter sauce, gently tossing to combine. Remove from the heat. 8. Serve the ravioli and butter sauce with the crispy sage. #pumpkincheeseravioli #pumpkinravioli #sagebuttersauce #fall #cooking #homecooking #fyp #homecook #cook #foodie