Ingredients
Method
- Roll out pasta dough on a floured surface into thin sheets.
- Place small spoonfuls of pumpkin filling evenly on one sheet.
- Brush edges with water or egg to help seal.
- Cover with another pasta sheet and press gently around filling.
- Cut ravioli into desired shapes using a knife or pastry cutter.
- Bring a large pot of salted water to a gentle boil.
- Cook ravioli 3–4 minutes until tender and floating.
- Meanwhile, melt butter in a skillet over medium heat.
- Add sage leaves and sliced apples, cooking until fragrant and lightly caramelized.
- Drain ravioli and add to the skillet, tossing gently in butter sauce.
- Sprinkle with grated Parmesan and season with additional salt and pepper.
- Serve immediately, garnished with extra sage leaves if desired.
Notes
Common mistakes include overfilling or sealing ravioli poorly, which can cause the filling to leak. Ensure edges are brushed with water or egg wash and pressed firmly. Using fresh sage and high-quality butter makes a noticeable difference in the sauce.
Substitutions: Pumpkin can be replaced with butternut squash or sweet potato for variation. Ricotta can be substituted with mascarpone for a creamier filling. Apples can be replaced with pears for a slightly different autumn flavor.
Roll pasta dough evenly to avoid thick edges that cook unevenly. Chill filling before assembly for easier handling. Cook ravioli in gently simmering water to preserve shape and texture.