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Roasted Pumpkin and Sage Ravioli with Brown Butter Sauce
Roasted Pumpkin and Sage Ravioli with Brown Butter Sauce

Roasted Pumpkin and Sage Ravioli with Brown Butter Sauce
A sophisticated dish featuring homemade ravioli filled with seasonal pumpkin and sage, complemented by a rich brown butter sauce.
Roasted Pumpkin and Sage Ravioli with Brown Butter Sauce

This meal provides a balanced intake of carbohydrates and proteins, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 200
    g
     pumpkin
  • 5
    g
     sage
  • 150
    g
     flour
  • 2
    item
     egg
  • 50
    g
     butter
  • 30
    g
     parmesan
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Roasted Pumpkin and Sage Ravioli with Brown Butter Sauce
Instructions:
  1. Preheat oven to 200°C.
  2. Cut pumpkin into cubes, drizzle with olive oil, and roast for 25 minutes until tender.
  3. Mash roasted pumpkin and mix with chopped sage, salt, and pepper.
  4. Prepare pasta dough by mixing flour and eggs until smooth, then roll out thinly.
  5. Place small spoonfuls of pumpkin mixture on the dough, fold over, and cut into ravioli shapes.
  6. Boil ravioli in salted water for about 3 minutes until they float.
  7. In a pan, melt butter over medium heat until it turns golden brown.
  8. Add cooked ravioli to the pan, toss gently in the brown butter sauce.
  9. Serve with grated parmesan on top.
Nutrition Per Serving 535 g Per 100g
Energy 1256.6 kcal 235 kcal
Protein 41.4 g 7.7 g
Fibre 7.1 g 1.3 g
Salt 1.4 g 0.3 g
Sugar 7.6 g 1.4 g
Carbohydrates 131.6 g 24.6 g
Fat 62.1 g 11.6 g
  • 200
    g
     pumpkin
  • 5
    g
     sage
  • 150
    g
     flour
  • 2
    item
     egg
  • 50
    g
     butter
  • 30
    g
     parmesan
1
Servings
0

Preheat oven to 200°C.

Cut pumpkin into cubes, drizzle with olive oil, and roast for 25 minutes until tender.

Mash roasted pumpkin and mix with chopped sage, salt, and pepper.

Prepare pasta dough by mixing flour and eggs until smooth, then roll out thinly.

Place small spoonfuls of pumpkin mixture on the dough, fold over, and cut into ravioli shapes.

Boil ravioli in salted water for about 3 minutes until they float.

In a pan, melt butter over medium heat until it turns golden brown.

Add cooked ravioli to the pan, toss gently in the brown butter sauce.

Serve with grated parmesan on top.

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