My mom texted me a few days ago and said “I have 20 pounds of cooked and pureed pumpkin from the garden- do you want some?”
I definitely have my mother to thank for teaching me everything I know about good food. We had a huge garden growing up (that I hated helping with as a kid but now I totally appreciate knowing how to grow my own food!), and she cooked homemade meals from scratch every. single. day. I loved helping in the kitchen, especially when we baked cookies!
So when my mom brought me this garden fresh pumpkin I wanted to make something really special with it. Instead of just making muffins I decided to think outside the box and create a tasty and exciting new recipe.
So today I’m sharing with you my recipe for Pumpkin Ravioli with Sage Butter, complete with step by step instructions for making your own homemade whole wheat pasta!
Making your own pasta dough can seem scary the first time, but trust me- it’s actually pretty simple and only needs 4 ingredients! All you need is a little time.
Pumpkin Ravioli with Sage Butter
- Serves: 4
- Prep time: 90 minutes
- Cook time: 10 minutes
Ingredients for the Pumpkin filling:
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 Tbsp grated onion
- 3 leaves sage, chopped
- Pepper to taste
Ingredients for the pasta dough:
- 2 cups whole wheat flour, with extra for dusting
- 2 whole eggs
- Water (my batch needed 6 Tbsp, but yours might be a bit more or less)
(I love my Ikea measuring cups because it makes cooking feel like a science experiment!)
- Measure out flour into a bowl
- Create a well in the centre, crack eggs into well.
3. Stir *I use the back of a wooden spoon* eggs into flour until combined
4. Add water 1 Tbsp at a time until dough reaches smooth consistency (not crumbly or sticky). Wrap dough in plastic wrap and set aside while you prepare the pumpkin filling
5. Combine ingredients for Pumpkin filling, set aside.
6. Roll out dough into thin sheet, dust counter top with flour to avoid sticking.
7. Using a cookie cutter, cut circles out from dough
8. Spoon a small amount of filling onto the centre of half the dough circles.
9. Take a second dough circle and place it on top of the filling. To seal the ravioli dip your finger in a bit of water and wet the edges of the bottom dough. Press the top and bottom together really well so they don’t split open during cooking.
10. Place the filled raviolis on a baking sheet until they’re all filled.
11. To cook, boil for about 5 minutes.
12. For the Sage Butter: melt 1/4 cup butter in a frying pan over medium heat. Add 1 clove minced garlic and about 5 chopped sage leaves. Sautee garlic and sage for 3 minutes, then add boiled ravioli to pan. Toss to coat.
Garnish with parmesan and enjoy!
*Thanks to my mom for the meal inspiration!*