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Homemade Pumpkin-Ricotta Ravioli with Brown Butter Walnut Sauce
THE LITTLE FERRARO KITCHEN15Ingredients
50Minutes
690Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 3/4 cups flour
- 3 eggs
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1/4 cup water (may use less)
- 1 can pumpkin puree (15 oz)
- 8 oz. ricotta (fresh)
- 1 egg
- salt
- pepper
- freshly grated nutmeg (unchecked▢, about ½ tsp)
- 4 Tbsp. butter (you want enough to coat the bottom of the pan)
- 3 fresh sage leaves (roughly chopped)
- 1/4 cup walnuts (chopped)
- parmigiana (unchecked▢ Freshly grated)
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium990mg41% |
| Potassium310mg9% |
| Protein23g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber4g16% |
| Sugars1g |
| Vitamin A20% |
| Vitamin C2% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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