Pumpkin Ravioli with Butter and Sage

Here’s a basic recipe for making delicious Pumpkin Ravioli with Butter and Sage, a typical dish of Northern Italy, especially from the Lombardy region.

Ingredients

• 500 g of yellow pumpkin
• 250 g of durum wheat flour (plus more for rolling out)
• 2 large eggs
• 100 g of grated Parmesan cheese
• Nutmeg to taste
• Salt to taste
• 100 g of butter
• A handful of sage leaves
• Black pepper (optional)

Preparation

1. Cook the pumpkin in the oven or steam until soft. Cool and then mash the pulp to obtain a puree.
2. In a bowl, mix the pumpkin pulp with Parmesan, a pinch of salt, and grated nutmeg to taste.
3. For the dough, place the flour in a fountain shape on a pastry board, break the eggs in the center and knead until you get a smooth and elastic dough. Let the dough rest covered by a cloth for about 30 minutes.
4. Roll out the dough into thin sheets. Place small portions of the pumpkin filling on one-half at regular intervals.
5. Cover with the other half of the dough and press down around the filling to eliminate air.
6. Cut out the ravioli using a pastry wheel or a mold.
7. Bring a pot of salted water to a boil and cook the ravioli for about 2-3 minutes or until they float to the surface.
8. Meanwhile, melt the butter in a pan and add the sage leaves.
9. Drain the ravioli and toss them briefly in the butter with the sage.
10. Serve with a sprinkle of black pepper and extra grated Parmesan, if desired.

Curiosity

Pumpkin is a very versatile ingredient in Italian cuisine and is particularly appreciated for the preparation of ravioli due to its sweet taste and creamy consistency once cooked. The combination with butter and sage is traditional and brings out the delicate taste of the pumpkin, creating a perfect balance of flavors.

If you need specific customizations to the recipe, such as substitutions for some intolerances or preferences, do not hesitate to ask!