Creamy 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
Scale
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
Find it online: https://cookwithyana.com/creamy-pumpkin-ravioli-recipe/
