Nut-Free Pumpkin Ravioli

Indulge in the comforting flavors of fall with this Nut-Free Pumpkin Ravioli recipe, perfect for those seeking a cozy, homemade pasta dish without the worry of nuts. Featuring from-scratch pasta dough and a rich filling of creamy pumpkin puree, ricotta, Parmesan, and a touch of nutmeg, this dish strikes the perfect balance of savory and sweet. Each pillowy ravioli is cooked to perfection and luxuriously coated in a flavorful sage and garlic cream sauce. With no nuts in sight, it’s an allergy-friendly option that still captures the warmth of traditional pumpkin ravioli. Serve this dish as an impressive main course for special occasions or a weekend treat, and garnish with fresh sage and extra Parmesan for a stunning finish. Prepare to delight your taste buds with this homemade masterpiece!

Nutriscore Rating: 59/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 1 teaspoon Salt
• 3 pieces Large eggs
• 250 grams Pumpkin puree
• 50 grams Parmesan cheese, grated
• 100 grams Ricotta cheese
• 1 tablespoon Fresh sage leaves, chopped
• 0.5 teaspoon Black pepper
• 60 grams Unsalted butter
• 2 cloves Garlic, minced
• 100 milliliters Heavy cream
• 1 tablespoon Olive oil
• 0.25 teaspoon Ground nutmeg

Directions

Step 1

To make the pasta dough, mix the flour and 1/2 teaspoon of salt on a clean surface. Create a well in the center and crack the eggs into the well.

Step 2

Using a fork, gradually incorporate the flour into the eggs. Once the mixture becomes too stiff to mix with a fork, use your hands to knead into a smooth dough.

Step 3

Knead the dough for about 8-10 minutes until elastic and smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

Step 4

To prepare the filling, mix the pumpkin puree, Parmesan, ricotta, half of the chopped sage, ground nutmeg, 1/2 teaspoon salt, and black pepper in a bowl until well combined.

Step 5

After the dough has rested, divide it into four pieces. Roll each piece into thin sheets using a pasta machine or rolling pin.

Step 6

Lay one sheet of pasta flat and place small mounds of filling about 2 inches apart on the dough.

Step 7

Lay another sheet of pasta on top, pressing around the filling to remove air pockets, and sealing the ravioli.

Step 8

Cut out the ravioli using a pasta cutter or knife. Repeat with remaining dough and filling.

Step 9

Bring a large pot of salted water to boil, and cook the ravioli in batches for 2-3 minutes or until they float.

Step 10

In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and remaining sage, cooking until fragrant.

Step 11

Pour in the heavy cream, allowing it to thicken slightly. Add salt and pepper to taste, adjusting as needed.

Step 12

Once the sauce is ready, add the cooked ravioli to the skillet, gently tossing them to coat with the sauce.

Step 13

Serve immediately, garnishing with additional grated Parmesan and fresh sage if desired.

Nutrition Facts

Serving size	1039.2 grams (1039.2g)

Amount per serving	% Daily Value*
Calories	2702

Total Fat 149.60g	192%
Saturated Fat 75.90g	380%
Polyunsaturated Fat 3.30g
Cholesterol 907mg	302%
Sodium 3602mg	157%
Total Carbohydrate 261.40g	95%
Dietary Fiber 16.20g	58%
Total Sugars 9.00g
Protein 84.10g	168%

Vitamin D 120IU	600%
Calcium 1189mg	91%
Iron 21mg	119%
Potassium 1190mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 12.3%

Carbs: 38.3%