Pumpkin Ravioli with Brown Butter

Malzemeler

• 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

Talimatlar

1. 1

   Mix pumpkin, ricotta, half parmesan, nutmeg for filling.

2. 2

   Place spoonfuls on pasta. Top with second sheet. Cut and seal ravioli.

3. 3

   Boil ravioli 3-4 min until they float.

4. 4

   Brown butter in a pan with sage leaves until nutty.

5. 5

   Toss ravioli with brown butter, pecans, and remaining parmesan.