FALL CROWD PLEASERS EP 2: 🎃 Homemade Pumpkin Ravioli with 3-Cheese Whipped Ricotta in Brown Butter Sage Sauce 🧈🍂 Serves: 4-6 | Time: 1hr 30m For the dough: Combine 1/2 cup pumpkin puree, 2 eggs, 2 ½-3 cups flour (start with 2 1/2 then use the rest if the dough is too wet,) 1 tsp salt, ½ tsp nutmeg. Knead and rest for 30 min. If using mixer, knead on low for 3 min and medium for 2 min until a ball forms. For the filling: Whip ¾ cup heavy cream until stiff peaks. Mix in 1 ½ cups ricotta, ½ cup softened room temp mascarpone, 1 cup grated Parmesan, 2 tbsp finely chopped fresh rosemary, 1/2 tsp nutmeg, salt and pepper. Form ravioli: Roll dough thin, imprint the circles or pumpkins. Place 1 tbsp filling in center of the imprints and fold the dough in half. Cut out the ravioli with a circle or pumpkin mold. Place on a tray lined with parchment paper and dusted semolina flour to prevent sticking. If freezing, freeze on the sheet pan until solid, then transfer to a bag and store for up to 3 months. For the sauce: Brown ½ cup salted butter, Add 10-12 sage leaves that are coarsely torn up. Toss ravioli, garnish with Parmesan, black pepper and nutmeg. #fallrecipe #pumpkinravioli #dinnerideas #ravioli #pumpkinseason