Creamy Pumpkin Ravioli Recipe
Introduction
Pumpkin ravioli is a comforting and flavorful fall dish that combines creamy pumpkin filling with tender pasta. This recipe offers a delightful balance of sweet and savory flavors, perfect for a cozy dinner.
Ingredients
- Pasta dough (enough for 12-16 ravioli)
- 1 cup pumpkin purée
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Step 1: In a bowl, combine the pumpkin purée, ricotta, parmesan, nutmeg, salt, and pepper until smooth and well mixed.
- Step 2: Roll out the pasta dough thinly and cut into squares or circles. Place a small spoonful of the pumpkin mixture on half of the shapes, then cover with the remaining pasta pieces, sealing edges well.
- Step 3: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3–4 minutes or until they float to the surface and are tender.
- Step 4: Drain the ravioli and serve immediately with your favorite sauce, such as brown butter sage or a light tomato sauce.
Tips & Variations
- Add fresh sage to the pumpkin filling for an herbal note.
- Use store-bought pasta dough to save time without compromising flavor.
- Try substituting ricotta with mascarpone for an extra creamy texture.
- Serve with toasted walnuts or pine nuts for added crunch.
Storage
Store uncooked ravioli in a single layer on a baking sheet dusted with flour and cover with plastic wrap. Refrigerate for up to 24 hours or freeze for up to 2 months. To cook from frozen, add a minute or two to boiling time. Leftover cooked ravioli can be stored in an airtight container in the fridge for up to 2 days and reheated gently in a pan with sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pumpkin filling ahead of time?
Yes, the filling can be prepared a day in advance and refrigerated. Bring it to room temperature before assembling the ravioli.
What sauce pairs best with pumpkin ravioli?
Brown butter with fresh sage is a classic choice, but a simple tomato sauce or light cream sauce also complements the flavors beautifully.
PrintCreamy Pumpkin Ravioli Recipe
This Pumpkin Ravioli recipe features delicate pasta parcels filled with a creamy mixture of pumpkin purée, ricotta, and parmesan, seasoned with warming spices. Boiled until tender and served with a complementary sauce, this dish offers a comforting and elegant meal perfect for fall or any time you crave a cozy Italian-inspired treat.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Filling
- 1 cup pumpkin purée
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
To Serve
- Butter and sage sauce or marinara sauce (optional)
- Extra parmesan for garnish
Instructions
- Prepare the Pasta Dough: In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
- Make the Filling: In a bowl, combine the pumpkin purée, ricotta, grated parmesan, nutmeg, and cinnamon. Season with salt and pepper to taste. Mix thoroughly until smooth and well combined.
- Assemble the Ravioli: Roll out the rested pasta dough into thin sheets, approximately 1/16 inch thick. Place small spoonfuls of the pumpkin filling about 1 inch apart on one sheet. Lightly brush the edges and spaces between filling mounds with water. Cover with the second sheet of dough and press down around each mound to seal, ensuring there are no air pockets. Cut into individual ravioli squares using a knife or pasta cutter.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water in batches to avoid overcrowding. Cook for about 3–4 minutes or until the ravioli float to the surface and are tender. Remove with a slotted spoon and drain well.
- Serve: Toss the cooked ravioli gently in melted butter with sage leaves or your preferred sauce. Plate the ravioli, garnish with extra grated parmesan, and serve immediately while warm.
Notes
- Ensure the pasta dough is rolled evenly to prevent tearing during cooking.
- Resting the dough helps to relax the gluten, making it easier to roll and shape.
- You can substitute pumpkin purée with butternut squash purée for a similar flavor.
- For a richer filling, add a beaten egg yolk to the pumpkin mixture.
- Store any uncooked ravioli on a floured tray covered lightly with plastic wrap to prevent drying out.
Keywords: pumpkin ravioli, homemade pasta, pumpkin filling, Italian recipe, vegetarian pasta
