Feast With Healthntrends: Roasted Pumpkin & Ricotta Ravioli in Butter Sage Sauce

Nov 15, 2022, 15:14 IST


Prep45 mins
Cooking20 mins
Category Main
SERVINGS 2 servings
There are pastas you can make and then there is yummy, fresh stuffed ravioli that you can enjoy with a glass of wine! How about you try this special recipe by Vijay Bhandari, Executive Sous Chef, Sheraton Hyderabad Hotel, and share it with someone special? You are both sure to enjoy it. You can thank us later.

Roasted Pumpkin & Ricotta Ravioli in Butter Sage Sauce
Prep time: 45 minutes + marination time 2 hours
Cooking time: 20 minutes
Serves: 2

100 g pumpkin, peeled and chopped
150 g pasta dough
10 g pesto (reserve some for garnishing)
20 ml extra virgin olive oil
20 g ricotta cheese
15 g Parmesan
15 g cream
150 g butter
2 sprigs thyme
2 sprigs sage
1 g nutmeg
Salt to taste
Ground pepper to taste
20 g sundried tomatoes, julienned (reserve some for garnishing)
10 g asparagus, sautéd, for garnishing

1. Marinate the pumpkin with olive oil, thyme, salt and pepper powder for two hours.
2. Roast the marinated pumpkin in the oven for 20 minutes at 170°C until tender.
3. In a bowl, mix together the ricotta, parmesan, roasted pumpkin, nutmeg. Adjust the seasoning.
4. Roll out the pasta dough into a thin sheet and cut it in the desired shape. Stuff the mixture and shape the ravioli. Blanch the pasta in hot water for 12 minutes until it floats on the top. Strain with a slotted ladle and keep aside, covered.
5. In a hot pan, heat the butter, cream and sage until emulsified. Season the sauce with salt and pepper and finish it with basil pesto and juliennes of sundried tomatoes.
6. Garnish the dish with pesto, sautéd asparagus and sundried tomatoes.

Image courtesy: Sheraton Hyderabad Hotel

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