Pumpkin Ravioli
A delicious fall favorite that combines seasonal veggies with fresh pasta. If you are looking to save a bit of time, you can purchase wonton wrappers or similar pre-made dough.
Equipment
- Medium Sized Bowl
- Small Bowl
- Fine Mesh Strainer
- Knife
- Whisk
Ingredients
Pasta
- 2+ Cups All-purpose flour (recipe +plus more for surface)
- 1/2 Tsp Kosher salt
- 4 Large Eggs
Pumpkin Filling
- 1 15 oz Can Pumpkin, or your own squash/pumpkin puree
- 1/4 Cup Freshly grated parmesan
- 1 Egg Yolk
- 1 Tbsp Packed brown sugar
- 1 Pinch Nutmeg
- 1 Pinch Kosher salt
- 1 Pinch Freshly ground black pepper
Instructions
Homemade Pasta
- In a medium bowl, whisk together flour and salt.
- Pour flour mixture out onto a clean surface.
- Using your hands, make a well in the center of the flour.
- Crack eggs into the well and use a fork to slowly whisk flour into eggs until a shaggy dough forms.
- Use your hands to knead dough until it is smooth and no longer sticky, about 5 minutes.
- Add flour to the surface as necessary to keep dough from sticking.
- Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
- When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in the refrigerator.
- On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick.
- Fold short ends of dough to meet in the center of the rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick.
Pumpkin Filling
- Drain pumpkin by placing it in a fine mesh strainer set inside a large bowl.
- Cover the exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press the pumpkin.
- Let drain for 15 minutes.
- When the pumpkin has drained, transfer to a medium bowl.
- Add parmesan, egg yolk, sugar, and nutmeg and season with salt and pepper.
Putting It All Together
- Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch.
- Using your finger, lightly wet in between each pile of filling with water.
- Gently lay a second piece of dough on top and press between filling to seal, making sure to press out as much air as possible.
- Using a biscuit cutter or knife, cut between each pocket to make individual ravioli. If desired, use fork tines to seal ravioli shut.
- Repeat with remaining dough and filling.
- Refrigerate until ready to cook.
Notes
The way you prepare and cook the ravioli is totally up to you! These do pair well with a nice red sauce, but would also be great with butter or served just how they are!