Go Back
–+ servings
Pumpkin ricotta ravioli in marsala sauce
No ratings yet

Pumpkin ricotta ravioli in prosciutto, sage, and marsala sauce

The sweetness and nuttiness of the pumpkin paired with the creamy and refreshing ricotta, all tangled up like little parcels in rich egg pumpkin dough, smothered in prosciutto, sage, and marsala sauce, is simply too good to pass on.
Prep Time50 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes
Servings 5
Calories: 545.3 kcal

Equipment & Tools

  • Stand mixer pasta attachment or pasta machine
  • Ravioli maker
  • Food processor
  • Rolling pin (optional)

INGREDIENTS
 
Metric - US Customary

PASTA DOUGH

  • 1 egg
  • 75 g pumpkin puree
  • 250 g T00 flour

RAVIOLI FILLING

  • 200 g pumpkin puree
  • 150 g ricotta
  • 40 g parmesan cheese
  • 50 g pecorino cheese
  • ¼ tsp cinnamon (Ceylon)
  • 1 tbsp maple syrup
  • 1 egg yolk
  • ½ tsp salt (to taste)
  • ¼ tsp black pepper

THE SAUCE

  • 5 slices prosciutto
  • 1 tsp olive oil (extra virgin)
  • 3 tbsp butter (unsalted)
  • 1 bunch sage leaves (fresh, small to medium size)
  • 1 garlic clove
  • ¼ cup Marsala wine
  • salt and pepper (to taste)

OTHER

  • 1 cup semolina flour

INSTRUCTIONS

MAKE THE PASTA DOUGH

  • Add all the pasta dough ingredients in the food processor and pulse until there are no dry bits and the dough starts to resemble breadcrumbs.
    Knead the dough by hand for another 4 minutes to form a smooth ball.
    Place in the airtight container and let it rest in the refrigerator for at least 1 hour.

MAKE THE RAVIOLI FILLING

  • Add all the raviolli filling ingredients except the egg yolk in the bowl of a food processor. Pule several times. Taste and adjust seasoning. It should have a sweeter note.
    Add the egg yolk and pulse until all the ingredients are incorporated evenly. Set aside.

SHAPE THE RAVIOLI

  • Cut the dough into 4 pieces. Take one piece, while the rest should be covered in the airtight container. Flatten it with your hand or a rolling pin.
  • Using the pasta roller machine on the widest setting (zero on mine) roll out the dough. Fold it over itself along the long edge and pass it through the machine. Repeat one more time.
    Set to the next width, 1, and roll out the dough. Repeat at the settings 2,3,4, and 5 (Note 1).
  • Dust the ravioli maker with some semolina flour. Place the pasta dough on top and using a clean (washed) egg make the indents in the ravioli mold by gently pressing the egg in the mold. Dust the egg with flour if necessary.
  • Place 1½ teaspoon of the ravioli filling in each of the indents.
  • Brush the pasta around the filling with water. Starting from one edge place another sheet of the pasta dough over. As you place the pasta dough gently press any air out.
  • Using a small rolling pin and starting from one edge, gently pres and roll towards the other edge of the ravioli mold. The two pasta sheet will connect and the ravioli will be cut out.
  • Dust the ravioli with the semolina flour and invert them onto a semolina dusted baking sheet. Make sure there is plenty of space between the ravioli.
  • Cook the ravioli in a salted boiling water for 3-4 minutes or until al dente. Drain and reserve some water for the sauce.

THE SAUCE

  • Add the olive oil and the prosciutto to the skillet. Cook on medium heat until crisp. Set aside.
  • Add one tablespoon of butter and sage leaves. Cook until the sage leaves are crisp. Add the sage leaves to the prosciutto.
  • Cook the garlic just enough to release the smell but not take on the color. Add the Marsala wine. Turn the heat up and cook for about 30 seconds. Add the remaining two tablespoons of butter and reduce to sauce consistency. Season the sauce with salt and pepper to taste.
  • Add the cooked ravioli and mix so that each ravioli is coated in sauce.
    Crumble the crisp prosciutto on top along with the sage. Serve immediately.

NOTES

  1. Please note that not all pasta sheet rollers are the same. For this recipe I used the KitchenAid pasta sheet roller attachment. Adjust the thickness to your pasta sheet roller. If you are rolling the dough by hand the thickness should be about 1/16" (0.156 cm).

NUTRITION*

Calories: 545.3kcal (27%) | Carbohydrates: 72.1g (24%) | Protein: 23.4g (47%) | Fat: 16.2g (25%) | Saturated Fat: 7.8g (49%) | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.4g | Trans Fat: 0.1g | Cholesterol: 109.2mg (36%) | Sodium: 588.1mg (26%) | Potassium: 339.9mg (10%) | Fiber: 4.2g (18%) | Sugar: 5.9g (7%) | Vitamin A: 8138.1IU (163%) | Vitamin C: 2.3mg (3%) | Calcium: 331.1mg (33%) | Iron: 3.4mg (19%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.