Servings: 7 ravioli
Calories: 235kcal
Ingredients
Squid Ink Pasta
- 200 gr flour 00
- 2 units eggs large
- 3 teaspoons squid ink
Pumpkin Filling
- 210 g pumpkin purée
- 150 g ricotta whole-milk
- 35 g mascarpone
- 22 g finely grated Parmesan
- ¼ tsp cinnamon ground
- ¼ tsp salt
- ⅛ tsp pepper black, ground
Brown Butter Sage Sauce
- 57 g unsalted butter (½ stick)
- 6 –8 fresh sage leaves
- Parmesan for serving , optional
Instructions
- Make the dough. Mix flour, eggs, and squid ink. Knead for 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes.
- Prepare the filling. Combine pumpkin purée, drained ricotta, mascarpone, Parmesan, cinnamon, salt, and pepper. Mix until creamy and refrigerate.
- Roll the pasta. Divide the dough and roll into thin sheets using a pasta machine, to approximately 0.8–1 mm thickness.
- Fill and shape. Place portions of filling on a pasta sheet, cover with another sheet, press out the air, seal carefully, and cut into 7 large ravioli.
- Prepare the sauce. Melt butter in a skillet over medium heat. Add sage and cook until the butter is golden brown and fragrant. Remove from the heat.
- Cook the ravioli. Boil gently in salted water for approximately 3–5 minutes, or until the pasta is tender and cooked through.
- Finish and serve. Transfer ravioli to the brown butter sauce, add a little pasta water if needed, and coat gently. Serve immediately with sage and optional Parmesan.
Notes
- For the best texture, use thick pumpkin purée and well-drained ricotta.
- Squid ink concentrations vary, so adjust dough consistency if needed.
- Freeze uncooked ravioli individually for convenient make-ahead preparation.
Nutrition
Calories: 235kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Sodium: 166mg | Potassium: 258mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2936IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 1mg
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