Ingredients:

  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (125g) low-fat ricotta cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 package (250g) fresh pasta sheets
  • 1 egg, beaten
  • 4 tbsp (56g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 12 fresh sage leaves
  • 1 tsp (5g) lemon juice

Instructions:

  1. In a mixing bowl, combine the pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper. Stir until the mixture is completely smooth and uniform.
  2. Lay out pasta sheets on a lightly floured surface. Place one teaspoon of filling approximately 2 inches apart. Brush the edges with beaten egg, place a second sheet of pasta on top, press firmly to remove air bubbles, and cut into squares.
  3. Melt the butter and olive oil in a skillet over medium heat. Stir constantly until the butter turns a mahogany-colored brown. Add minced garlic and sage leaves; sauté for 1-2 minutes until sage is crisp. Stir in lemon juice.
  4. Drop ravioli into boiling salted water and cook for 3-4 minutes until they float. Transfer ravioli directly into the brown butter sauce and toss gently for 60 seconds to coat.