Opis
Pumpkin ravioli served with a rich brown butter sauce.
Składniki
Skala
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1/4 cup grated parmesan cheese
- Fresh sage leaves for garnish
Instrukcje
- Mix pumpkin puree, ricotta, egg, and nutmeg in a bowl.
- In another bowl, combine flour and salt.
- Gradually add the flour mixture to the pumpkin mixture until a dough forms.
- Knead the dough for 5 minutes until smooth.
- Roll out the dough thinly and cut it into squares.
- Place a spoonful of filling on each square and fold to form ravioli.
- Boil ravioli in salted water for 3-4 minutes until they float.
- In a pan, melt butter over medium heat until it turns brown.
- Add cooked ravioli to the brown butter and toss gently.
- Serve with grated parmesan and sage leaves.
Uwagi
- Use fresh pasta for best results.
- Adjust filling according to taste.
- Garnish with nuts for added crunch.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 10 minutes
- Kategoria: Main Course
- Sposób: Boiling and sautéing
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 450
- Cukier: 3g
- Sód: 200mg
- Kwasy: 25g
- Nasycony tłuszcz: 15g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 45g
- Włókno: 3g
- Białko: 12g
- Cholesterol: 70mg
Słowa kluczowe: pumpkin ravioli, brown butter sauce, Italian dish