Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Ravioli | not in our table | 0 |
| Butternut | 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
- thumb|pumpkin stuffed ravioli with butter
- Ravioli Filling:
- 1 hard squash (butternut, sweet pumpkin, etc)
- olive oil
- salt
- nutmeg
- Parmesan cheese
- salt & pepper
- Pasta:
- Make your own pasta using our "Down & Dirty Pasta Dough from Scratch Recipe" - [http://latavolamarche.blogspot.com/2008/12/get-down-dirty-make-pasta-from-scratch.html Click here!] or buy fresh sheets of pasta to stuff your ravioli.
Directions
Cut pumpkin into chunks & drizzle with olive oil.
Sprinkle with salt.
Roast at 350 degrees until pumpkin is soft. Allow to cool.
Scoop pumpkin out of its shell into a bowl.
Add a handful of grated parmesan cheese, nutmeg, salt & pepper. (If you like you can add ground cloves or ginger - any #spice you like to give it that fall feel.)
Mix it all up - use to stuff cappelletti, tortellini or ravioli.
Can also be served as a side dish without the pasta.
To stuff pasta:
Roll out a sheet of pasta to about an 1/8 of an inch thickness -the thinner the better.
Evenly space out small mounds of filling.
Lay another sheet of pasta over the top.
With your fingers gently smooth out any air bubbles.
Cut out ravioli - either squares with a pizza knife or ravioli cutter or a shot glass for circular ravioli. Most importantly making sure the sides are closed.
Once pasta is filled, throw into salted boiling water until they float to the top.
Ravioli with Butter & Sage
In a pan slowly melt a couple of tablespoons of butter & gently fry a handful of sage leaves for 1 - 2 minutes.
Raise the heat, toss in your cooked pasta with a bit of pasta water.
Season with salt & pepper & serve.
To freeze: Place in a single layer on a sheet pan, then transfer into zip lock bag.
Category:Ravioli
Category:how to stuff ravioli
Category:Sage
Category:Pasta Recipes
Category:Pumpkin
Category:Italian
Category:Main Dish Recipes