dinnerItalianhard
Pumpkin Ravioli with Brown Butter
Homemade pumpkin-filled ravioli in brown butter with sage, pecans, and parmesan.
1 hr3 servings
Nutrition Facts (per serving)
480
Cal
14g
Protein
52g
Carbs
24g
Fat
Values are per serving
#vegetarian
Ingredients
- 300 g Fresh pasta sheets
- 200 g Pumpkin puree
- 80 g Ricotta
- 40 g Parmesan
- 4 tbsp Butter
- 10 leaves Fresh sage
- 20 g Pecans
- 1 pinch Nutmeg
Instructions
- 1
Mix pumpkin, ricotta, half parmesan, nutmeg for filling.
- 2
Place spoonfuls on pasta. Top with second sheet. Cut and seal ravioli.
- 3
Boil ravioli 3-4 min until they float.
- 4
Brown butter in a pan with sage leaves until nutty.
- 5
Toss ravioli with brown butter, pecans, and remaining parmesan.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
