Gluten-Free Sage Butter Pumpkin Cheese Ravioli
Ingredients:
For the pumpkin ravioli:
1 (15 oz) can pumpkin puree
2 large eggs
5 cups gluten-free flour (option for all-purpose)
2 tsp salt
For the pumpkin cheese filling:
1 cup pumpkin puree
1/2 cup part-skim ricotta cheese
1/2 cup shredded gouda cheese
1/2 cup grated parmesan cheese
1/4 cup crumbled blue cheese or sharp cheddar
2 tsp honey
1 egg yolk
Salt and black pepper, to taste
Last touches:
1/2 cup butter
2-3 cloves garlic, diced
1/4 cup walnuts, roughly chopped
12-15 fresh sage leaves
1/2 cup white wine (sub apple cider)
1 tbsp apple cider vinegar
Salt and black pepper, to taste
1/4 tsp nutmeg
Shaved parmesan cheese, for topping
Instructions:
Line a baking sheet with parchment paper. Set aside.
Combine pumpkin puree, eggs, flour, and salt in a stand mixer bowl. Using the dough hook, knead until the dough forms a ball. This can also be mixed by hand. Cover with a moist cloth and let rest for 10-15 minutes.
Combine all filling ingredients in a food processor until evenly mixed. Season with salt and pepper.
Dump the dough out onto a floured surface and cut into quarters. Roll one-quarter of the dough into a long, thin rectangle. Cut into lasagna sheets. Place 2 teaspoons of filling one inch apart over half the pasta sheets. Brush around the filling with water to moisten, place the remaining sheets over the filling, and press down to seal. Cut into squares. Using a fork, crimp and seal the edges of the ravioli (keep the ravioli covered as you work to prevent them from drying out). Repeat with remaining dough and filling. If not cooking right away, cover, and refrigerate for up to 4 hours or freeze.
Drop the ravioli into salted, boiling water and cook until they begin to float. Drain.
While cooking the ravioli, melt the butter, diced garlic, chopped walnuts, and sage in a large skillet over medium heat. Cook until the butter is browned and the sage is crisp, stirring occasionally. Remove the sage leaves from the butter and set aside in a small bowl.
Reduce the heat to low, add the apple cider or white wine, apple cider vinegar, and season the sauce with nutmeg, salt, and pepper. Simmer for 1 minute, then place the cooked ravioli into the butter sauce, gently tossing to combine. Remove from heat.
Serve the ravioli and butter sauce with the crispy sage and shaved parmesan!
