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Pumpkin-Gorgonzola Ravioli
Fresh pasta sheets are the secret to easier homemade ravioli. It makes assembling them so simple it shouldn't be allowed.
👥 4 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 1h👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●knife
- ●pot
- ●baking sheet
- ●pan
- ●skillet
📝 Preparation Steps
1
Combine pumpkin puree, Gorgonzola, and egg in a blender. Blend on medium-high speed until smooth, about ⏱️ 20 seconds. Season with salt and pepper.
large egg1
2
Lay out 1 pasta sheet on a work surface. Cut pasta into 10 squares with a pastry wheel or knife. Spoon 2 to 3 teaspoons filling onto 5 squares. Using your fingers, wet outside edges of squares. Top with remaining squares, pressing to seal edges and remove air bubbles. Repeat with remaining pasta sheets and filling.
fresh pasta sheets (about 1 1⁄2 pounds)5 (5 1⁄2 by 15 1⁄2 inches)
3
Bring a large pot of salted water to a boil. Lightly grease a large rimmed baking sheet. Cook ravioli, in batches, just until done, 3 to ⏱️ 4 minutes. Transfer to prepared baking sheet. Reserve 1/4 cup pasta water.
4
Melt butter in a large skillet over medium heat. Cook, swirling the pan occasionally, until golden brown and nutty smelling, 4 to ⏱️ 6 minutes. Add sage and garlic. Cook until fragrant, about ⏱️ 1 minute. Add pasta and reserved pasta water and toss to coat. Season with salt and pepper. Serve immediately.
garlic, chopped2 cloves
5
Fresh Roasted Pumpkin Puree:
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