Pumpkin Parmesan Ravioli Delight

A true delight from the combination of dough, pumpkin, cheese, butter and sage! If you love pumpkin as much as I do, you just need to try this dish.
cook time: 1h 30 min
Miles Denholm
Pumpkin Parmesan Ravioli Delight

Nutrition Facts (per serving)

174
Calories
10g
Fat
17g
Carbs
8g
Protein

Ingredients (4 portions)

For dough:

Wheat flour 160 g
Whole wheat flour 160 g
Eggs 3 pc
Olive oil 1 tsp
Salt 1 tsp

For the pumpkin filling:

Pumpkin 800 g
Egg yolks 1 pc
Parmesan 140 g
Dry sage 1 tbsp
Ground black pepper to taste

For the butter sauce:

Butter 70 g
Fresh sage 30 g

Additionally:

Egg whites 1 pc

Recipe instructions

Step 1

Step 1
Before you start making the dough, you need to preheat the oven to 200 C, cut the pumpkin into large pieces with a rind, cover with foil and bake for about 30-40 minutes (until completely soft). Remove from the oven, let cool, remove the rind and put Pumpkin pulp into a food processor, grind until smooth, add grated Parmesan, yolk, dry sage, ground black pepper to taste, mix thoroughly. Sift both flours and salt into a large bowl.

Step 2

Step 2
Make a well in the flour, add eggs, salt and olive oil. Slowly begin to fold the flour into the eggs and butter until the dough comes together. Then work on a smooth surface — knead, roll, add flour if necessary, roll into a ball. Let the dough rest for 15 minutes, covered with a damp kitchen towel.

Step 3

Step 3
Cut the dough into four parts. Put three parts back under the towel, roll out one part thinly. I did this using a pasta machine.

Step 4

Step 4
Using a round mold (you can use a glass), cut out circles and place about a tablespoon of pumpkin filling in the center of the circle and lightly brush the edges of the circle with egg white using a thin brush.

Step 5

Step 5
Bring the edges of the circle together, giving the ravioli a crescent shape. Also, using a brush, lightly coat the corners with egg white.

Step 6

Step 6
Carefully pull both corners of the crescent and join them together to overlap.

Step 7

Step 7
Repeat steps 4, 5 and 6 until the filling runs out, rolling out all the remaining parts of the dough one by one. Place the finished ravioli on a tray lightly dusted with flour.

Step 8

Step 8
For the sauce: Heat the butter in a small skillet over medium heat and cook until golden brown. Add chopped fresh sage leaves and remove from heat. Bring salted water to a boil and add ravioli. Cook until they float. Using a slotted spoon, remove the ravioli and place them in a frying pan with oil and stir. Serve hot with a little butter, optionally sprinkled with grated Parmesan and ground pepper.

Additional rubrics

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