ROASTED PUMPKIN RAVIOLI WITH BROWN BUTTER, SAGE, AND PINE NUTS

A delicious filling made of roasted pumpkin, ricotta and breadcrumbs, enveloped in a smooth, light, homemade pasta dough. Cooked in a brown butter, sage and pine nut sauce. Italian Sunday lunch at its best!

Dough:
2 eggs
200 g flour type 00
drop of water, if needed
more flour for kneading

Filling:
1 small pumpkin
1 Tbsp e.v.o. oil
2 pinches nutmeg
1/3 cup ricotta
2 Tbsp bread crumbs
salt and pepper

Butter sauce:
1 teaspoon olive oil
1/3 cup salted butter
6-8 fresh sage leaves
1 tablespoon pine nuts
shaved Parmigiano for the topping

View the full recipe at Sugar Love Spices →