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Pumpkin Ravioli With Browned Butter Sage Sauce

 
One serving costs about $2.32

$2.32 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:77%

Spoonacular Score: 77%

 

The recipe Pumpkin Ravioli With Browned Butter Sage Sauce could satisfy your Mediterranean craving in around 45 minutes. This recipe makes 4 servings with 813 calories, 34g of protein, and 40g of fat each. For $2.32 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 5 people found this recipe to be delicious and satisfying. It works well as a main course. Head to the store and pick up salt, cream, parmesan cheese, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. If you like this recipe, you might also like recipes such as Pumpkin Gnocchi in Browned Butter Sage Sauce, Sage & Browned Butter Ravioli, and Browned Butter Mushroom Ravioli with Sage.

Ravioli on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Ricasoli Brolio Chianti Classico Riserva. It has 4 out of 5 stars and a bottle costs about 27 dollars.

Ricasoli Brolio Chianti Classico Riserva

Intense ruby red color. Clear notes of strawberries, raspberries, spice and vanilla stand out on the nose. The wine is soft and enfolding on the palate; the right balance between acidity and tannins leaves a pleasant and persistent aftertaste in the mouth.Blend: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon.

» Get this wine on Wine.com

Ingredients

Servings:
some
some dough
dough
0.5 cup
0.5 cup sour cream
sour cream
1
1  egg
egg
2 cups
2 cups flour to make a dough
flour to make a dough
some
some splash of milk
splash of milk
1 cup
1 cup pumpkin puree
pumpkin puree
0.5 cup
0.5 cup parmesan cheese
parmesan cheese
1
1  egg yolk
egg yolk
1 tsp
1 tsp rubbed sage
rubbed sage
1 tsp
1 tsp salt
salt
1 tsp
1 tsp pepper
pepper
some
some water
water
some
some parmesan cheese
parmesan cheese
some
some sauce
sauce
0.5 stick
0.5 stick butter
butter
some dough
some
dough
0.5 cup sour cream
0.5 cup
sour cream
1  egg
1
egg
2 cups flour to make a dough
2 cups
flour to make a dough
some splash of milk
some
splash of milk
1 cup pumpkin puree
1 cup
pumpkin puree
0.5 cup parmesan cheese
0.5 cup
parmesan cheese
1  egg yolk
1
egg yolk
1 tsp rubbed sage
1 tsp
rubbed sage
1 tsp salt
1 tsp
salt
1 tsp pepper
1 tsp
pepper
some water
some
water
some parmesan cheese
some
parmesan cheese
some sauce
some
sauce
0.5 stick butter
0.5 stick
butter

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

Make dough by mixing egg & sour cream in a bowl, mix in flour until a shaggy rough dough forms, then add splash of milk to make it come together. Begin mixing & kneading with your hands on a counter top, adding flour until the dough is no longer overly sticky and can be rolled out without tearing or breaking. Mix all ingredients of the filling together. Roll out dough to a long thin rectangle. Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row. Wet the dough with the water around each scoop of filling. Take the opposite side of the rectangular dough and fold it over on top of the scoops, then removing as much air from each ravioli as possible, cut into squares or rounds, ensuring each ravioli is sealed thoroughly. Repeat with the rest of the ravioli. Cook ravioli in small batches in boiling water for 3 minutes, flip over and boil for another 3 minutes. Meanwhile, heat a skillet over medium low heat and add butter. Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color. Add sage and stir. Add boiled ravioli and cook for a few minutes per side. Serve, topping with a drizzle of the browned butter sauce over top and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.31
Ingredient
some dough
½ cups sour cream
1 egg
2 cups flour to make a dough
some splash of milk
1 cup pumpkin puree
½ cups parmesan cheese
1 egg yolk
1 teaspoon pepper
some parmesan cheese
½ sticks butter
Price
$0.81
$0.78
$0.24
$0.33
$1.32
$1.40
$1.05
$0.24
$0.06
$2.53
$0.48
$9.26

Nutritional Information

Quickview
812 Calories
33g Protein
40g Total Fat
78g Carbs
24% Health Score
Limit These
Calories
812k
41%

Fat
40g
62%

  Saturated Fat
22g
143%

Carbohydrates
78g
26%

  Sugar
15g
17%

Cholesterol
197mg
66%

Sodium
1610mg
70%

Get Enough Of These
Protein
33g
68%

Vitamin A
10930IU
219%

Calcium
847mg
85%

Phosphorus
702mg
70%

Selenium
48µg
70%

Vitamin B2
1mg
60%

Vitamin B1
0.78mg
52%

Folate
155µg
39%

Manganese
0.71mg
35%

Vitamin B12
2µg
35%

Iron
5mg
28%

Vitamin B3
5mg
25%

Zinc
3mg
23%

Vitamin D
3µg
22%

Magnesium
85mg
21%

Vitamin B5
2mg
21%

Potassium
690mg
20%

Fiber
3g
16%

Vitamin B6
0.3mg
15%

Vitamin K
14µg
14%

Copper
0.25mg
13%

Vitamin E
1mg
11%

Vitamin C
2mg
3%

covered percent of daily need

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