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    You are in: Home / Recipes / Pumpkin Mascarpone Ravioli With Sage Butter Sauce Recipe
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    Pumpkin Mascarpone Ravioli With Sage Butter Sauce

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    • on December 21, 2008

      Since I just recommended this recipe, and noticed I hadn't posted a review (embarrassed), I thought I'd best post the review now. I made the ravioli and sauce about a month or so ago. I used about 2 cups of pureed pumpkin for this recipe (amount of pureed pumpkin was very vague/not specified). Next time I think I will cut the amount of pumpkin puree back to 1 cup. Filling was tasty. There was no mention of when to add the Parmesan cheese to the sauce, so I added it just after the sage and nutmeg, whisking until well blended. Next time I will leave the cheese out of the sauce, instead we will pass it to use as a garnish/topping at the table. I cannot comment on the ravioli dough, as I used my own recipe for that. I also prefer to let the ravioli dry for about 45-60 minutes before boiling, there seems to be less "leakage" that way. All in all I will make this (filling and sauce) again, but the recipe just needs a bit of tweaking (imho).

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    Pumpkin Ravioli With Sage Butter Sauce. Recipe by Kozmic Blues

    Pumpkin Ravioli With Sage Butter Sauce

    By Kozmic Blues
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    Nutritional Facts for Pumpkin Mascarpone Ravioli With Sage Butter Sauce

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 776.0
     
    Calories from Fat 357
    46%
    Total Fat 39.7 g
    61%
    Saturated Fat 19.1 g
    95%
    Cholesterol 283.5 mg
    94%
    Sodium 265.5 mg
    11%
    Total Carbohydrate 78.3 g
    26%
    Dietary Fiber 4.5 g
    18%
    Sugars 0.9 g
    3%
    Protein 25.7 g
    51%

    The following items or measurements are not included:

    pumpkin

    mascarpone cheese

    Detailed Nutrition Values About Nutrition Info
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