Pumpkin Ravioli (Uovo in Raviolo) is a light and creamy pasta featuring a savory egg yolk. You can serve it as a starter so your family and friends will have plenty of room for more Thanksgiving fare. This dish is very festive and absolutely pumpkin through and through -- from the pumpkin filling to the buttery toasted pepitas garnish. These little pillowy ravioli are a memorable & exciting way to kick off your Thanksgiving meal.
1lbPasta doughrolled into sheets, store-bought is fine
Instructions
Make ricotta pumpkin filling - Place ricotta, pumpkin puree, cheese, and nutmeg in a medium mixing bowl and mix. Mix in salt and pepper to taste and set aside.
Cut and line up the dough into circles - Cut 16 4" circles out the dough sheets and line 8 of them in a row.
Fill the dough circles with ricotta - Using a pastry bag, pipe 1.5"-2" rings of ricotta pumpkin filling on 8 of the dough circles. Each ring of ricotta should be wide enough to hold a yolk.
Place a yolk in each ricotta ring then cover them - Gently place a yolk inside of each ricotta ring, lightly wet the outer edges of the 8 dough circles, and carefully place the remaining 8 dough circles over each yolk. Carefully seal each raviolo and use a fork to press the outer edges closed.
Boil water for the pasta - In a large or medium pot, boil salted water for the raviolo.
Make the sauce - In a separate saucepan, heat the butter over low heat. Once melted, add the sage leaves, garlic, and a few cracks of pepper to the butter. Cook until the butter turns slightly brown and has a nutty scent. At this point, the sage will crackle and the garlic will soften. Add the pepitas, stir the buttery sauce, and remove from heat.
Cook the pasta - Gently add the ravioli to the boiling salted water and cook for exactly 3 minutes. Remove each raviolo with a slotted spoon and plate 2 per person.
Drizzle sauce on pasta and serve - Drizzle the sage butter sauce and garnish with the toasted sage leaves and pepitas. Serve with parmigiano-reggiano and enjoy immediately.