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Recipe from the Gustini kitchen: Pumpkin ravioli with sage butter
It's pumpkin season and so we took the opportunity to make our own pumpkin ravioli at the office.
Table of contents
Homemade pumpkin ravioli
You have to bring some time with you so that the pasta dough has enough time to rise and to get the pumpkin flesh out of the pumpkin. But the good taste and the satisfaction of having prepared everything yourself from scratch are worth the effort.
Ingredients for pumpkin ravioli
+ pasta dough, the recipe can also be found in our recipe collection. Make sure you use Italian type 00 flour (Caputo or Tre Grazie); the difference is clearly noticeable.
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Ingredients
- 1 Onion , finely chopped
- 2 Toes Garlic , finely chopped
- 1 TL Soy sauce
- 1 TL fresh sage , lightly chopped
- 600 g firm pumpkin puree , e.g. from the Hokkaido pumpkin
- 100 g Parmesan or Grana Padano , freshly grated
- 50 g Breadcrumbs
- Salt and pepper , to taste
- 2 Large egg whites
- 3 EL Butter
- 1 EL Olive oil
- For the sage butter:
- 100 g Butter
- 16 Leaves fresh sage
Schritt für Schritt durch´s Rezept
- Step 1Prepare the pasta dough according to the recipe (see above).
- Step 2Heat the butter and olive oil in a pan over a medium heat. Add the onion and garlic and sauté for about 10 minutes. Add the soy sauce and chopped sage and cook over a high heat for a further 3-5 minutes, stirring constantly. Pour the mixture into a bowl and leave to cool. Then stir in the pumpkin puree, parmesan and breadcrumbs and season with salt and pepper. Fold in an egg white and set aside. Roll out the pasta dough or flatten it in a pasta machine and cut into strips of approx. 8 cm (depending on the diameter of the cutter).
- Step 3Place a tablespoon of the filling on top at a distance of approx. 10 cm. Place the second layer of pasta dough strips on top, press the edges down a little and shape into circular or square pasta using the pasta cutter. If you don’t have a pasta cutter or ravioli mold, you can also cut squares out of the dough and fold them into triangles. In this case, brush the edges with egg white and press down with a fork.
- Step 4Wrap the finished ravioli in cling film and place in the fridge for at least 1 hour. (Can also be frozen at this point!) To cook, bring a pan of salted water to the boil, carefully place the ravioli in the pan and cook until they rise to the top. (This only takes about 3 minutes.) Drain lightly.
- Step 5To make the sage butter, melt the butter in a pan over a medium heat, add the sage leaves and simmer for 2-3 minutes. Pour the sage butter over the ravioli, sprinkle with a little cheese and black pepper and serve.
Do you like the recipe?
If, contrary to expectations, some of the pumpkin filling is left over, it can be enriched with a little egg and made into pumpkin pancakes.
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