What You’ll Love About This Recipe
When it comes to fall-inspired dishes, pumpkin ravioli is a true standout, offering a deliciously seasonal twist on traditional pasta. By making your own pumpkin ravioli from scratch, you’ll not only impress your family and friends, but also enjoy a fun and rewarding cooking experience.
- You’ll love the combination of tender, homemade pasta filled with a savory blend of roasted pumpkin, Parmesan cheese, and fresh herbs, all perfectly balanced to bring out the best flavors of the season.
- The step-by-step process of making the dough, filling, and assembling the ravioli can be a therapeutic and enjoyable activity, allowing you to unwind and express your creativity in the kitchen.
- With this recipe, you’ll have the flexibility to serve your pumpkin ravioli with a variety of sauces, from classic brown butter and sage to creamy Alfredo or a light, oil-based sauce, making it easy to cater to different tastes and preferences.
Recipe
To make pumpkin ravioli, it’s vital to have a clear understanding of the recipe and its components. This dish is a creative take on traditional ravioli, incorporating the flavors of pumpkin into the filling.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups all-purpose flour
- 2 eggs
- 1 teaspoon salt
- Sage butter or cream sauce for serving
Instructions:
- Combine pumpkin puree, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg in a bowl. Mix well to create the filling.
- In a separate large mixing bowl, combine flour, eggs, and salt. Mix the dough until it becomes smooth and elastic.
- Knead the dough for about 10 minutes until it’s uniform and no longer sticky.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Divide the dough into 4 equal pieces and roll out each piece into a thin sheet using a pasta machine or a rolling pin.
- Use a round cookie cutter or a ravioli cutter to cut out circles of dough.
- Place a spoonful of the pumpkin filling in the center of each dough circle.
- Fold the dough over the filling to form a half-circle or a square shape, pressing the edges together to seal the ravioli.
- Bring a large pot of salted water to a boil and gently add the ravioli. Cook for 3-5 minutes or until they float to the surface.
- Remove the ravioli from the water with a slotted spoon and serve with sage butter or cream sauce.
Notes:
- It’s important to not overwork the pasta dough to maintain its tenderness.
- The filling should be seasoned according to taste, and additional spices can be added for extra flavor.
- Freshly made ravioli can be frozen for up to 3 months. Simply place them on a baking sheet lined with parchment paper and transfer them to a freezer bag once frozen.
Time:
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Serving: 4-6 people
Nutrition
Pumpkin ravioli is a seasonal dish that provides a good amount of essential nutrients. The nutritional content of pumpkin ravioli varies based on the ingredients used, but here is a general breakdown:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 20mg |
| Sodium | 450mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Protein | 10g |
| Vitamin A | 20% DV |
| Vitamin C | 10% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
What to Serve With This Recipe
I’m excited to explore serving suggestions for this recipe, and I think a simple green salad is a great place to start.
It’s light and invigorating, allowing the flavors of the ravioli to shine.
I also recommend roasted vegetables, like Brussels sprouts or asparagus, for a hearty contrast.
A crusty bread or grilled chicken can add texture and protein, making it a well-rounded meal.
These options complement the dish without overpowering it.
