Photo: Sorin Gheorghita
Fresh Pumpkin Ravioli in a Sage, Butter and White Wine Sauce
14 ingredients
1 hr + 15 min
4
openrecipes
A luscious, creamy pumpkin filling gets enrobed in a tender, fresh pasta dough for an incredible ravioli. A rich sage, butter and white wine sauce finishes it perfectly!
Estimated Nutrition (whole recipe, rough)
1049
Calories
47g
Protein
44g
Fat
104g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 11 ounces, weight FOR THE DOUGH:
- 3 whole All-purpose Flour
- 1 pinch Eggs
- 1-½ stick Kosher Salt
- 6 leaves FOR THE SAUCE:
- 2 Tablespoons Salted Butter
- 1 cup Sage, Coarsely Chopped
- ½ cups Dry White Wine
- 1 Tablespoon FOR THE FILLING:
- 1 Tablespoon Pumpkin Puree
- 1 pinch Ricotta Cheese
- ½ teaspoons Goat Cheese
- ½ teaspoons Freshly Grated Parmesan Cheese
- 6 leaves Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes