Raviolis Maison au Potimarron et Ricotta
Delight in these homemade ravioli filled with a creamy pumpkin and ricotta mixture, perfect for a cozy meal.
Ingredients
Dough
- 200 g farine de blé
- 2 œufs eggs
Filling
- 500 g potimarron (about 1 pumpkin)
- 250 g ricotta
- 50 g parmesan râpé
- 1 cuillère à café muscade
- 100 g beurre
Seasoning
- Sel
- Poivre
Garnish
- feuilles de sauge (for garnish)
Instructions
- Preheat the oven to 200°C and roast the halved pumpkin for 30-40 minutes until tender.
- Once cooked, scoop out the pumpkin flesh and mash it with ricotta, parmesan, nutmeg, salt, and pepper.
- Mix flour and salt, create a well, add eggs, and knead into a smooth dough. Let it rest for 30 minutes.
- Roll out the dough, fill with pumpkin mixture, seal, and cut into ravioli.
- Boil ravioli in salted water for 3-4 minutes, then sauté in browned butter with sage.
- Serve hot, garnished with sage and grated parmesan.
Notes
For extra flavor, consider adding garlic to the butter sauce.