Pumpkin & Ricotta Whole Wheat Ravioli (Sweet-Savory)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesRavioliWholeWheatPumpkinRicottaFromScratchAutumnVegetarian
Nutrition (per serving)
320Calories
14 gProtein
42 gCarbs
12 gFat
4 gSugar
500 mgSalt
Ingredients
- 1 full batch Whole wheat pasta dough
- 300 g Pumpkin puree (canned or roasted fresh)
- 200 g Ricotta cheese
- 40 g Parmesan cheese
- ½ tsp Ground nutmeg
- ¼ tsp Ground cinnamon
- to taste Salt & black pepper
- 8–10 Sage leaves (for brown butter sauce)
Method
- Make pasta dough → rest.
- Filling: Mix pumpkin puree + ricotta + parmesan + nutmeg + cinnamon + salt + pepper → taste & adjust seasoning.
- Roll dough thin → cut squares → fill → seal → crimp edges.
- Boil 4–6 min → drain.
- Optional sauce: Melt 60 g butter → add sage → cook until butter browns and sage crisps → drizzle over ravioli.
- Serve warm — sweet-savory pumpkin & ricotta whole wheat ravioli with sage brown butter.
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