Creamy and Delicious Cheesy Pumpkin Ravioli

Indulge in the flavors of autumn with this creamy and delicious cheesy pumpkin ravioli. Made from scratch, the pasta is filled with a rich pumpkin and cheese filling, then topped with a decadent brown butter sage sauce. This dish is perfect for a cozy family dinner or a special occasion. It combines the sweetness of pumpkin with the savory flavors of cheese, butter, and sage, creating a dish that will impress your guests and delight your taste buds.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1/4 cup grated Parmesan cheese, for garnish

Directions

1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Beat the eggs with a fork, gradually incorporating the flour until a dough forms.
2. Transfer the dough to a floured surface and knead for about 5 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. In a separate mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan cheese, nutmeg, cinnamon, salt, and pepper. Stir well to combine.
4. Divide the pasta dough into four equal portions. Roll out one portion at a time into a thin sheet, about 1/8 inch thick.
5. Drop spoonfuls of the pumpkin filling onto the pasta sheet, leaving enough space between each spoonful for folding and sealing.
6. Fold the pasta sheet over the filling, pressing down around each spoonful to seal. Use a ravioli cutter or a sharp knife to cut out individual ravioli squares.
7. 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 with a slotted spoon and transfer to a plate.
8. In a saucepan, melt the butter over medium heat. Add the sage leaves and cook until fragrant and the butter turns a golden brown color.
9. Pour the brown butter sage sauce over the cooked ravioli. Garnish with grated Parmesan cheese and serve hot.

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