Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Recipe image is temporarily unavailableSaved image, when available
Recipe details
Ravioli with Ricotta, Mushrooms, and Pumpkin, Baked with Egg
Ravioli filled with ricotta, sautéed mushrooms, pumpkin purée, sage, and Parmesan, boiled, coated with sage butter, then baked with beaten egg until lightly set. A dinner idea with ingredients and cooking steps in one place.
≈ 151 kcal/100 g · ≈ 497 kcal/serving
60 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.
00 flour60 g · Roll to 7 cm rounds, about 1 mm thick
large egg, beaten, divided between dough and bake20 g
water for dough12 ml
fresh button mushrooms, finely chopped50 g
whole-milk ricotta80 g
plain pumpkin purée80 g
unsalted butter10 g
fresh sage, chopped10 g
grated Parmesan5 g
fine salt1 g
boiling water for cooking ravioli, discarded500 ml
Cookware and utensils
rolling pin
chef's knife
large pot
10-inch skillet
slotted spoon
baking dish
Directions
01
Mix 60 g flour, 12 g beaten egg, 12 ml water, and salt into a firm dough.
Products
00 flour — 60 g · Roll to 7 cm rounds, about 1 mm thick; large egg, beaten, divided between dough and bake — 20 g; water for dough — 12 ml; fine salt — 1 g
Action
mix
Time
4 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it for 15 minutes.
Products
00 flour — 60 g · Roll to 7 cm rounds, about 1 mm thick; large egg, beaten, divided between dough and bake — 20 g; water for dough — 12 ml
Action
rest
Time
15 min
Temperature
room temperature
03
Sauté the mushrooms in a dry skillet until their moisture evaporates
Products
fresh button mushrooms, finely chopped — 50 g
Action
sauté
Time
4 min
Temperature
medium heat
04
cool them
Products
fresh button mushrooms, finely chopped — 50 g
Action
sauté
Time
4 min
Temperature
medium heat
05
Mix ricotta, mushrooms, pumpkin purée, half the sage, Parmesan, and a pinch of salt.
Roll the dough to 1 mm thick, cut eight 7-cm rounds, and place equal filling portions on four rounds.
Products
00 flour — 60 g · Roll to 7 cm rounds, about 1 mm thick; whole-milk ricotta — 80 g; fresh button mushrooms, finely chopped — 50 g; plain pumpkin purée — 80 g
Action
roll
Time
5 min
Temperature
room temperature
07
Moisten the edges, fold the rounds into half-moons, and press firmly to seal four ravioli.
Products
water for dough — 12 ml
Action
seal
Time
4 min
Temperature
room temperature
08
Boil the ravioli until tender
Products
water for dough — 500 ml
Action
boil
Time
3 min
Temperature
boiling water
09
lift them out with a slotted spoon
Products
water for dough — 500 ml
Action
boil
Time
3 min
Temperature
boiling water
10
Melt the butter with the remaining sage and toss the boiled ravioli in it.
