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Argentine cuisine is known for its rich flavors and hearty dishes. One delightful way to bring a taste of Argentina into your kitchen is by making homemade pumpkin and ricotta ravioli, topped with fragrant sage butter. This dish combines the sweetness of pumpkin with the creamy texture of ricotta, wrapped in tender pasta and enhanced by the aromatic sage.
Ingredients Needed
- For the pasta dough:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- Water as needed
- For the filling:
- 1 cup cooked pumpkin, pureed
- 1 cup ricotta cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- For the sage butter:
- 4 tablespoons unsalted butter
- Fresh sage leaves (about 8-10)
Preparing the Pasta Dough
Begin by placing the flour on a clean surface and creating a well in the center. Crack the eggs into the well, add olive oil and a pinch of salt. Gradually mix the eggs into the flour, kneading until the dough is smooth and elastic. Wrap in plastic and let rest for 30 minutes.
Making the Filling
In a bowl, combine the cooked pumpkin, ricotta, nutmeg, salt, and pepper. Mix well until smooth. Adjust seasoning to taste. Set aside.
Assembling the Ravioli
Roll out the rested dough into thin sheets using a pasta machine or rolling pin. Cut into squares or circles. Place a small spoonful of filling in the center of each piece. Moisten the edges with water and fold to seal, pressing out any air. Repeat until all ravioli are assembled.
Cooking and Serving
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, until they float to the surface. Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until fragrant and crispy.
Drain the ravioli and toss with the sage butter. Serve immediately, garnished with extra sage leaves if desired. Enjoy your homemade Argentine-style pumpkin and ricotta ravioli with a glass of white wine or a refreshing sparkling water.