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Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe
Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe
Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe Photo [1]Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe Photo [2]Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe Photo [3]Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe Photo [4]Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe Photo [5]
Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe Photo [6]

Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe

by
Learn how to make delicious ravioli at home, in a few easy steps and with the right ingredients! This recipe for fall-ready pumpkin ravioli is the perfect dish for fall night. 
Prep Time:
Cook Time:
Total Time:
Yield: 4 Servings

Pumpkin and Pancetta Ravioli With Butter and Sage Sauce Recipe Instructions

Ingredients

For the Dough
  • 2 cups all-purpose flour
  • 3 egg yolks
  • 1 egg
  • 1 tsp salt
  • 1 tbsp olive oil
For the Filling
  • 1 lb pumpkin or squash, seeds scooped
  • 2 tbsp olive oil
  • Salt and pepper
  • 4 oz bacon or pancetta, cooked and chopped
  • 13 oz. grated pecorino cheese
  • 1 egg, lightly beaten
For the Walnut and Sage Sauce
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 cup hot whole milk
  • 1 bunch fresh sage leaves
  • 2 oz. grated blue cheese
  • 3 oz grated provolone cheese
  • 3 oz grated gruyere cheese
  • 3 oz grated parmesan cheese
  • 1 and ½ cup cream
  • ½ cup roughly chopped nuts

Directions

  1. Put all the ingredients in the bowl of a food processor with the kneading blade. Process until the dough is formed like a ball, the texture smooth and elastic. Transfer the dough to a floured surface and knead for 3 minutes, then cover with oil and reserve at room temperature.
  2. Cut the pumpkin or squash into rough pieces, season with salt and pepper, drizzle with olive oil and roast at medium-high until tender (40 minutes to 1 hour, depending on the size).
  3. Let cool, then remove the peel, transfer to a bowl and make a puree. Add the bacon and pecorino, mix to incorporate and reserve.
  4. Take the dough and divide into two equal parts. Shape into a rectangle, then stretch them very thinly - about 1/8 inch thick - using a rolling pin over a floured surface .
  5. One on rectangle of dough, place 1 tsp of filling on the dough, about 1 inch apart from each other. Brush the edges the dough with egg, then carefully top with the other dough rectangle, pressing firmly with your fingers around to seal and shape the ravioli. Cut each individual ravioli with a pastry wheel, and reserve on a plate to cook. Get started on your sauce.
  6. Heat the milk and reserve. Melt the butter in a large sauce over medium heat, then add the flour and cook for 30 seconds, stirring. Remove from heat, add the milk while hot, whisking quickly, and add in the sage leaves. Return to heat and cook, stirring or whisking until the sauce thickens.
  7. Add in the cheese, mixing with a wooden spoon, then add the cream and turn off the heat so it stops cooking but remains hot.
  8. Boil a large pot of salted water and add in the ravioli. Cook until they rise to the surface, then drain and transfer to the sauce pan, stir to coat, then serve, garnishing with chopped walnuts.

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