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Pumpkin Ravioli with Sage Butter

Handmade pasta filled with roasted pumpkin, wild mushrooms, and ricotta, served with toasty pumpkin seed and sage brown butter.

VegetarianDinnerPastaMushroomPumpkin
Estimated Nutrition
Calories
545
kcal / serving
5450 kcal total
Carbs
42g
per serving
420 g total
Fat
34.6g
per serving
345.5 g total
Protein
18.2g
per serving
182 g total
Cook Time
90
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
14
g
Butter
for mushroom sautéing
200
g
Ricotta
1
piece
Egg
beaten with 1 tsp water for egg wash
7
piece
Egg
medium size for dough
175
g
Butter
unsalted for sauce
50
g
Parmesan
shaved; use vegetarian style if preferred
GrainsCereals
250
g
00 Flour
plus extra for dusting
250
g
Semolina
fine
NutsSeeds
1
piece
Garlic
clove, roughly chopped
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
bunch
Sage
leaves; some chopped, some whole
OilsFats
3
tbsp
Olive Oil
light
Vegetables
1
kg
Pumpkin
wedge of flesh; seeds reserved
75
g
Shiitake Mushrooms
thickly sliced; tough stalks removed
150
g
Oyster Mushrooms
torn into slices
100
g
Rocket
leaves for serving

Method

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