Homemade Sage Butter Pumpkin Cheese Ravioli

This nutritious homemade ravioli features a protein-rich whole grain pasta dough filled with creamy pumpkin and cheese, finished with a lighter sage butter sauce enriched with omega-rich walnuts. The recipe incorporates complete proteins from eggs and high-quality cheese, complex carbohydrates from whole grain flour, and healthy fats from olive oil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour, semolina flour, and salt on a clean work surface, forming a well in center

Step 2

Add eggs, egg yolk, and olive oil to the well, whisking with a fork while gradually incorporating flour

Step 3

Knead the dough for 8-10 minutes until smooth and elastic (the whole grain flour requires more kneading for gluten development)

Step 4

Wrap in plastic and rest for 30 minutes at room temperature

Step 5

Combine pumpkin puree, ricotta, Parmigiano-Reggiano, egg, nutmeg, salt, and pepper in a bowl

Step 6

Mix thoroughly and refrigerate until ready to use

Step 7

Divide dough into 4 portions and roll each to 1-2mm thickness using a pasta machine or rolling pin

Step 8

Place 15ml portions of filling 5cm apart on pasta sheets

Step 9

Brush edges with water, cover with second pasta sheet, and seal carefully, removing air bubbles

Step 10

Cut into squares and transfer to floured parchment-lined baking sheets

Step 11

Bring a large pot of salted water to boil and cook ravioli for 3-4 minutes until they float

Step 12

Meanwhile, melt butter in a large skillet over medium heat with garlic, walnuts, and sage until butter browns and sage crisps, about 4-5 minutes

Step 13

Add wine and vinegar, simmer 1 minute, then gently toss in drained ravioli

Step 14

Season with nutmeg, salt, and pepper

Step 15

Serve immediately topped with crispy sage, Manchego shavings, and toasted walnuts