Pumpkin Ravioli with Nutmeg Butter


Category, DifficultyBeginnerPrep Time2 minsCook Time3 minsTotal Time5 minsYields1 Serving

Delica pumpkin is a classic Italian flavour.  All of our pumpkins are grown by Armando, our pumpkin farmer, in the Veneto region of Italy.  La Tua Pasta has been working closely with Armando for over 15 years.  We gently bake the Delica pumpkins with spices and blend them with a specially selected ricotta for this recipe.  We have selected our signature nutmeg butter as the sauce for this subtle recipe,  The butter provides the roundness while the nutmeg brings in a lovely top note to the taste of the dish.  Finally, the saltiness of the Parmesan cheese balances the sweetness of the pumpkin. 


INGREDIENTS

250 g La Tua Pasta Pumpkin & Ricotta Ravioli
30 g La Tua Pasta Nutmeg Butter
30 g Parmigiano Reggiano

Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes

Buy the ingredients

METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the ravioli

3

Cook for 3 – 4 minutes depending on preference

4

Gently melt the nutmeg butter in a in a frying pan without burning and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta water makes into the pan with the nutmeg butter. (The starchy pasta water is the secret to getting a good coating of the butter on the ravioli). You can always add 1 tablespoon of pasta water after if you would like.

5

Buon Appetito!

Ingredients

 250 g La Tua Pasta Pumpkin & Ricotta Ravioli
 30 g La Tua Pasta Nutmeg Butter
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the ravioli

3

Cook for 3 – 4 minutes depending on preference

4

Gently melt the nutmeg butter in a in a frying pan without burning and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta water makes into the pan with the nutmeg butter. (The starchy pasta water is the secret to getting a good coating of the butter on the ravioli). You can always add 1 tablespoon of pasta water after if you would like.

5

Buon Appetito!

Pumpkin Ravioli with Nutmeg Butter

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