Pumpkin & Ricotta Ravioli
Flavors of creamy pumpkin ravioli come alive with unexpected pairings, inviting you to discover the perfect accompaniments that transform this comforting dish.
Total time
75 min
Servings
1
Calories
496.9
Category
Dinner & Mains
Indulge in the cozy flavors of autumn with this homemade Pumpkin & Ricotta Ravioli recipe. Perfect for a weeknight dinner or a leisurely lunch, this savory one-dish meal combines tender pasta with a creamy, nutrient-packed filling. Ready in under 75 minutes, it’s a healthy and satisfying choice that highlights the natural sweetness of pumpkin and the richness of ricotta.
Ingredients
Makes 1 serving
- 2 1/2 flour
- 3 -4 semolina
- 1/8 eggs
- 1 salt
- 2/3 ricotta cheese
- 1/4 pumpkin
- 1 parmesan cheese
- egg
- nutmeg
Method
Sift the flour onto the work surface and make a well.
You may want to oil your hands first to prevent sticking.
Add the eggs one at a time, then add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead for about 5 minutes, adding flour if dough is too sticky.
Dice the pumpkin and cook in boiling water for 10 minutes.
Strain and leave to cool.
In a large bowl, soften the ricotta.
When the pumpkin has cooled, mash with a fork and add to the ricotta.
Add the parmesan, egg, nutmeg, salt and pepper to taste.
Mix the ingredients together until they have a uniform texture.
Roll out a thin sheet of pasta.
Use the smallest setting on the pasta machine.
Or roll by hand (watch out- it won't be easy!).
Pasta should be very very thin at the final stage.
If you have a ravioli attatchment for your machine, this should be easy from here on inches.
Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
Fold over the sheet of pasta or place another sheet on top.
Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
Cut out the individual ravioli shapes using pastry cutter or shape cutter.
Be sure to seal edges well with water and perhaps a fork.
Cook 5-6 minutes in boiling water.
Cook's notes
- For a smoother dough, let it rest wrapped in plastic for 20 minutes after kneading.
- Use a small cookie cutter or knife to shape uniform ravioli for even cooking.
- If you prefer a nuttier flavor, toast the nutmeg briefly in a dry pan before grating.
Easy swaps
- Instead of semolina, use all-purpose flourUse 1:1 ratio; texture may be slightly less firm.
- Instead of ricotta cheese, use cottage cheese (drained)Blend until smooth for similar consistency.
- Instead of pumpkin, use butternut squashRoast instead of boil for deeper flavor.
Frequently asked
Can I use store-bought pasta dough?
Yes, to save time, use fresh or dried pasta sheets. Adjust cooking time as needed.
What sauce pairs best with this ravioli?
A simple brown butter and sage sauce or a light cream sauce complements the pumpkin and ricotta beautifully.
How do I prevent the ravioli from sticking together?
Dust them generously with semolina or flour and avoid overcrowding the pot during cooking.
