Pumpkin Ravioli with Ricotta and Sage Butter
4 servings
30 minutes
Pumpkin ravioli with ricotta and sage butter is an exquisite dish of Italian cuisine that combines tenderness and rich flavors. Its roots trace back to Tuscan gastronomy traditions, where pumpkin is used to create delicate and sweet fillings. Creamy ricotta complements the pumpkin puree, while aromatic cumin adds subtle spicy notes. The prepared ravioli become silky and soft, and the sage butter with its nutty undertones completes the flavor symphony. These ravioli are perfect for an autumn dinner; they can be served as a main dish or as an elegant treat for guests. This simple yet refined recipe offers gastronomic pleasure and a cozy atmosphere.
1
In a bowl, mix pumpkin puree, ricotta, and cumin. Season with salt and pepper to taste.
- Pumpkin puree: 1 glass
- Ricotta cheese: 60 g
- Ground cumin: 0.5 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
Place 1 teaspoon of filling on each sheet of dough. Moisten the edges with water and seal well.
- Wonton wrappers: 1 piece
3
Bring water to a boil in a large pot. Cook the ravioli for 2-3 minutes.
- Wonton wrappers: 1 piece
4
Meanwhile, melt the butter in a pan with a few sage leaves. Cook until the butter turns light brown, then immediately remove from heat and mix with the ravioli. Serve immediately.
- Butter: 2 tablespoons
- Sage leaves: to taste
