Main Dishes

Pumpkin ricotta ravioli

November 17, 2013

With sage, butter and roasted heirloom tomato sauce

For the pasta dough
1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1 to 2 tablespoons water or more if needed

For the filling
1 cup ricotta cheese
2/3 cup pumpkin
1/4 cup parmesan cheese
1 egg, beaten
salt & pepper
Nutmeg

For the sage and butter sauce
1/4 cup (1/2 stick) unsalted butter
16 fresh sage leaves
Grated parmesan cheese

For the pasta dough Working on a clean dry surface, put the flour in a mound and make a well in the center about 8 inches wide. Crack all of your eggs into the well along with the olive oil, salt and...
See the full directions on my site

Nutritions

Calories
643

Sodium
534mg
22% DV

Fat
45g
69% DV

Protein
20g
41% DV

Carbs
36g
12% DV

Fiber
4g
18% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 23g 115%

Polysaturated Fat 3g 19%

Monosaturated Fat 18g 118%

Cholesterol 120mg 40%

Sodium 534mg 22%

Potassium 340mg 9%

Protein 20g 41%

% DAILY VALUE^*

Total Carbohydrate

Fiber 4g 18%

Sugar 1.0g 2%

Vitamin A 3006IU 60%

Vitamin B6 0.32mg 16%

Vitamin C 6mg 11%

Calcium 431mg 43%

Iron 2mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Pumpkin ricotta ravioli

With sage, butter and roasted heirloom tomato sauce

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