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Recipe details
Pumpkin and Mushroom Ravioli with Sage Butter
Round ravioli filled with cooked pumpkin purée, sautéed mature brown mushrooms, and Parmesan, boiled until the egg-containing filling reaches a safe temperature, then coated in browned sage butter. A dinner idea with ingredients and cooking steps in one place.
≈ 233 kcal/100 g · ≈ 665 kcal/serving
55 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
wheat flour for pasta100 g
large egg, beaten, divided between dough and filling50 g
water for dough10 ml
large mature brown mushrooms, cleaned and finely diced80 g
cooked pumpkin purée100 g
finely grated Parmesan20 g
butter for sage sauce15 g
fine salt1 g
dried sage2 g
boiling water for cooking ravioli, discarded500 ml
Cookware and utensils
Rolling pin
Skillet
Pot
Slotted spoon
Bowl
Directions
01
Knead the flour, 0.5 g salt, 35 g beaten egg and water into a firm dough.
Products
wheat flour for pasta — 100 g; fine salt — 1 g; large egg, beaten, divided between dough and filling — 50 g; water for dough — 10 ml
Action
Knead
Time
4 min
Temperature
Room temperature
02
Cover the dough and rest it.
Products
wheat flour for pasta — 100 g; large egg, beaten, divided between dough and filling — 50 g; water for dough — 10 ml
Action
Rest
Time
20 min
Temperature
Room temperature
03
Sauté the diced mushrooms until completely dry.
Products
large mature brown mushrooms, cleaned and finely diced — 80 g
Action
Sauté
Time
6 min
Temperature
Medium heat
04
Mix the cooled mushrooms with pumpkin purée, Parmesan, 15 g beaten egg and 0.5 g salt.
Products
large mature brown mushrooms, cleaned and finely diced — 80 g; cooked pumpkin purée — 100 g; finely grated Parmesan — 20 g; large egg, beaten, divided between dough and filling — 50 g; fine salt — 1 g
Action
Mix
Time
3 min
Temperature
Cooled to room temperature
05
Roll the dough into a 30 by 20 cm sheet about 1 mm thick.
Products
wheat flour for pasta — 100 g; large egg, beaten, divided between dough and filling — 50 g; water for dough — 10 ml
Action
Roll
Time
5 min
Temperature
Room temperature
06
Cut 12 rounds 7 cm in diameter, place one twelfth of the filling on each, fold each round into a half-moon, and press the edges firmly.
Products
large mature brown mushrooms, cleaned and finely diced — 80 g; cooked pumpkin purée — 100 g; finely grated Parmesan — 20 g; large egg, beaten, divided between dough and filling — 50 g
Action
Shape
Time
6 min
Temperature
Room temperature
07
Boil the ravioli until tender and the egg-containing filling reaches 71°C.
Products
water for dough — 500 ml
Action
Boil
Time
6 min
Temperature
Boiling water; filling 71°C/160°F
08
Brown the butter with the sage in the skillet.
Products
butter for sage sauce — 15 g; dried sage — 2 g
Action
Brown
Time
3 min
Temperature
Medium-low heat
09
Transfer the drained ravioli to the sage butter and turn them gently to coat.
Products
butter for sage sauce — 15 g; dried sage — 2 g
Action
Coat
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available