Roasted Butternut Squash Ravioli with Sage Cream Sauce (April 2019).
The creamy filling melts on the tongue, sage butter sets a fine accent. Our recipe for pumpkin ravioli with sage.
For 4 servings
For the dough
- 550 g of flour (type 550)
- 1 tsp salt
- 1 tbsp olive oil
For the filling
- 500 g Hokkaido pumpkin (diced)
- 3 tbsp olive oil
- 1/2 bunch of spring onions (rings)
- 40 g of grated Parmesan cheese
- 200 g Taleggio (small diced)
- grated peel of about 3 small organic oranges
- Salt pepper
also$config[ads_text] not found
- 60 g of butter
- 16 sage leaves
- 7 tablespoons broth
Knead 1 dough with about 1/4 l of water to the solid dough. Form to ball, wrap in cling film, leave to rest for about 1 hour.
2 Sauté the pumpkin in the hot oil, fry the spring onions. Mix in the cheese, puree everything. Stir in orange peel, season with salt and pepper.
Roll out 3 500 g of dough with a rolling pin or machine into very thin sheets, lightly dust with flour. Place about 1 tsp of filling (as a ball) on each half of the lanes at intervals. Brush interstices with egg yolk. Cover with remaining dough sheets. Cut out about 40 circles (8 cm Ø) with a glass or ravioli cutter. Press on the edges.
Cook 4 ravioli in boiling salted water for 3-4 minutes. In the meantime, froth the butter in a pan, fry the sage in it, add the broth, let it cook for a short time. When the ravioli rise to the surface, lift it out with a foam trowel and pan in it. Arrange with fried mushrooms and pumpkin strips as desired.
More pasta recipes can be found here >>