Pumpkin Pasta Ravioli with Lemon-Cauliflower-Ricotta Filling




Yield 1 lb

Heaven on a plate, and perfectly timed to coincide with the season's best produce.  If you think you can't make homemade pasta, think again folks!  It's as easy as 1-2-3.


For the pasta

1/2 can pumpkin puree (plain, unflavored)

2 1/2-3 1/2 cups flour

2 eggs + 2 egg yolks (reserve whites)

1 tsp salt

1/2-1 cup water

For the filling

1 pkg riced cauliflower, pulsed even more in a food processor or blender until finely ground

1 16 oz container whole milk ricotta

2 eggs

2 lemons, zested and juiced (reserve juice for sauce)

1 tsp each salt and pepper

1 pinch nutmeg

For the sauce

1 stick butter

1 bunch fresh sage leaves

salt and pepper to taste

1 wedge parmesan cheese


For the pasta

For the filling

For extra sauce

Courses main

Recipe by Vie at