Homemade Pumpkin Ravioli Recipe

This homemade pumpkin ravioli is a delightful dish that combines the sweetness of pumpkin with savory flavors. The fresh pasta is filled with a creamy pumpkin mixture, making it a perfect choice for a comforting meal.

The recipe involves making the pasta from scratch and preparing a simple filling. It’s a rewarding cooking experience that results in a delicious dish suitable for special occasions or a cozy dinner.

Creating the Perfect Pasta Dough

Making homemade pasta is a rewarding experience that begins with a simple dough. Start by mounding flour on a clean surface, creating a well in the center to hold the eggs.

As you crack the eggs into the well, gradually mix the flour into the eggs until a cohesive dough forms. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

Once ready, wrap the dough in plastic wrap and let it rest for 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.

Preparing the Flavorful Filling

The filling is where the magic happens, combining the sweetness of pumpkin with creamy ricotta and warm spices. In a bowl, mix together pumpkin puree, ricotta cheese, nutmeg, cinnamon, salt, and grated Parmesan.

Ensure the mixture is smooth and well-blended, as this will be the heart of your ravioli. Set it aside while you prepare the pasta sheets.

Rolling Out the Dough

After the dough has rested, divide it into four pieces. Using a pasta machine or a rolling pin, roll each piece into thin sheets, dusting with flour to prevent sticking.

Thin sheets are essential for creating delicate ravioli that cook evenly and have a delightful texture. Aim for a thickness that allows light to pass through, ensuring they are not too thick.

Filling and Shaping the Ravioli

With your pasta sheets ready, it’s time to fill them. Place small spoonfuls of the pumpkin filling on one sheet, spacing them about 2 inches apart.

Moisten the edges of the pasta with water to help seal the ravioli. Carefully lay another sheet of pasta on top, pressing down to eliminate air pockets and seal the edges. Cut into squares or circles using a pasta cutter.

Cooking the Ravioli to Perfection

Bring a large pot of salted water to a boil. Gently add the ravioli, cooking them for about 3-4 minutes or until they float to the surface, indicating they are done.

Use a slotted spoon to remove the ravioli from the pot, allowing any excess water to drain off. This step is crucial for achieving the right texture before adding the sauce.

Making the Sage Brown Butter Sauce

In a skillet, melt butter over medium heat. Add fresh sage leaves, allowing them to infuse the butter with their aromatic flavor. Cook until the butter turns a lovely golden brown and becomes fragrant.

Toss the cooked ravioli in the sage brown butter sauce, ensuring they are well-coated. Serve immediately, garnished with additional Parmesan cheese for an extra touch of flavor.

Delicious Pumpkin Ravioli Recipe

These pumpkin ravioli are filled with a smooth blend of pumpkin puree, ricotta cheese, and spices, then boiled until tender. The dish can be served with a sage brown butter sauce or your favorite marinara, taking about 1 hour to prepare and serve 4 people.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• Salt to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter (for sauce)
• Fresh sage leaves (for garnish)
• Additional Parmesan cheese for serving

Instructions

1. Make the Pasta Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and gradually mix the flour into the eggs until a dough forms. Knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling: In a bowl, combine pumpkin puree, ricotta cheese, nutmeg, cinnamon, salt, and Parmesan. Mix until smooth and set aside.
3. Roll Out the Dough: Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
4. Fill the Ravioli: Place small spoonfuls of the pumpkin filling on one sheet of pasta, spacing them about 2 inches apart. Moisten the edges with water, then place another sheet of pasta on top and press down to seal. Cut into squares or circles using a pasta cutter.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
6. Make the Sauce: In a skillet, melt butter over medium heat. Add fresh sage leaves and cook until the butter is browned and fragrant.
7. Serve: Toss the cooked ravioli in the sage brown butter sauce and serve with additional Parmesan cheese on top.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

• Servings: 4 servings
• Calories: 350kcal
• Fat: 15g
• Protein: 12g
• Carbohydrates: 45g