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Pumpkin & Ricotta Ravioli in a Sage Butter Sauce

by Ennvy.c (follow)
Dinner (2274)      Healthy (1888)      Vegetarian (1517)      Cheese (387)      Pasta (281)      Italian (218)      Pumpkin (119)      Ravioli (4)     
Ravioli is a type of traditional Italian pasta made from filling that is wrapped between two layers of pasta dough and served in a broth or sauce. It is traditionally home made and the filling can range from meats, seafood, vegetables, cheeses and many more.

Making homemade pasta is fun and easy and you can always experiment with new flavours and ideas. This is a recipe for pumpkin and ricotta ravioli however what makes ravioli so great is that the filling is only limited by your imagination. You can always change and substitute with your favourites; spinach, mushrooms, cream cheese, whatever your taste buds desires!

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Makes: 4-6 servings

3 cups of flour
4 eggs
1/2 tsp salt

400g butter pumpkin
300g ricotta cheese
Dried rosemary leaves for seasoning
1/2 tsp of salt

Butter Sauce
100g unsalted butter, chopped
10g sage leaves

Pasta maker
Round Cutter

Preheat oven to 180C.
Sift flour on a clean surface.

Crack the eggs into the flour and add salt.

Combine the ingredients and knead gently so that the dough comes together.

Place into a bowl and cover with a clean damp cloth. Set aside for 30 minutes to allow the dough to rest.

Meanwhile, dice the pumpkin into small pieces and place into an oven proof dish, season with dried rosemary and salt.
Bake for 30 minutes or until cooked through.

Remove from oven and using a potato masher or fork, mash the pumpkin until smooth.

Add the ricotta cheese and combine well with a metal spoon.

For the pasta, dust the pasta maker generously so no dough will stick to it.

Separate the dough into three portions.
Flatten the first portion out and run through the pasta maker.

Continue to run the pasta through the machine 8 times, each time changing the settings so that you will have a thin sheet of pasta in the end.
Repeat for the remaining portions of dough.

Using a round cutter, cut circles out and place on a floured plate.

Spoon the pumpkin ricotta onto a pasta circle.

Sandwich together with another circle and using a fork, press the top and bottom together to form ravioli.

In a large saucepan, bring water to the boil over high heat.
Add a drizzle of olive oil (to keep the ravioli from sticking together).
Place the ravioli in and cook for 3-4 minutes or until tender.
Drain and transfer to dishes.

Meanwhile, melt the butter in a frying pan over medium-low heat.
Bring it to the boil and add in the sage leaves.
Cook, stirring for 2-3 minutes.

Pour the sage butter sauce over the ravioli and serve warm.

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