Name: Easy Homemade Pumpkin Ravioli Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 cup (125g) all-purpose flour; 1 teaspoon kosher salt; 1 large egg; 2 large egg yolks; ½ teaspoon olive oil; ½ cup (123g) ricotta cheese; ¼ cup (28g) mozzarella cheese, grated; ¼ cup (25g) parmesan cheese, grated; 1 cup (245g) pure pumpkin; 1½ teaspoons minced garlic, divided; Salt, pepper, and nutmeg to taste; ⅓ cup unsalted butter; ¼ teaspoon fresh sage, diced

Homemade Pumpkin Ravioli is a culinary hug in every bite, a dish that whispers tnon-alcoholic ales of cozy autumn evenings and the sheer delight of creating something truly special from scratch. There’s an undeniable magic that happens when you transform simple ingredients into delicate parcels of sunshine-hued pasta filled with the sweet, earthy goodness of pumpkin. People adore this dish not just for its comforting flavors but for the satisfying journey of making it. The process itself is a meditative act, a chance to slow down and connect with your food. What truly sets homemade pumpkin ravioli apart is the unparalleled texture of fresh pasta, yielding to a creamy, perfectly spiced pumpkin filling that bursts with flavor. It’s an experience far beyond anything store-bought, a testament to the joy of home cooking.

Why You’ll Love Making This

The Flavor Experience

The inherent sweetness of roasted pumpkin, often enhanced with a touch of nutmeg or cinnamon, creates a wonderfully balanced filling. When encased in tender, homemade pasta, each raviolo becomes a miniature masterpiece of flavor and texture. It’s a dish that feels both elegant enough for a special occasion and comforting enough for a weeknight treat.

Ingredients:

1 cup (125g) all-purpose flour
1 teaspoon kosher salt
1 large egg
2 large egg yolks
½ teaspoon olive oil
½ cup (123g) ricotta cheese
¼ cup (28g) mozzarella cheese, grated
¼ cup (25g) parmesan cheese, grated
1 cup (245g) pure pumpkin
1½ teaspoons minced garlic, divided
Spices (salt, pepper, nutmeg)
⅓ cup unsalted butter
¼ teaspoon fresh sage, diced

Homemade Pumpkin Ravioli Dough

To begin extract crafting your delicious Homemade Pumpkin Ravioli, let’s start with the pasta dough. This is the foundation of our ravioli, and a well-made dough will make all the difference. In a medium bowl, whisk together the 1 cup of all-purpose flour and 1 teaspoon of kosher salt. This ensures even distribution of the salt throughout the flour. Create a well in the center of this dry mixture. Crack the 1 large egg into the well, then add the 2 large egg yolks. Drizzle the ½ teaspoon of olive oil into the well as well.

Now, using a fork, gently start to incorporate the wet ingredients into the dry ingredients, working from the inside out. Continue to do this until a shaggy gin extractgh begins to form. Once it becomes too difficult to mix with the fork, turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. You’re looking for a smooth, elastic consistency. It should spring back slowly when you poke it. If the dough feels too sticky, add a tablespoon of flour at a time. If it feels too dry, you can add a tiny bit of water, a teaspoon at a time, but be very conservative with this. Once kneaded, wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking back.

Pumpkin Filling Preparation

While your pasta dough is resting, let’s prepare the flavorful pumpkin filling for your Homemade Pumpkin Ravioli. In a separate bowl, combine the ½ cup of ricotta cheese, ¼ cup of grated mozzarella cheese, and ¼ cup of grated parmesan cheese. These cheeses will add a wonderful creamy and savory element to the filling. Next, add the 1 cup of pure pumpkin puree. Ensure you are using pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices.

To season this luscious filling, add ½ teaspoon of the minced garlic. Reserve the remaining 1 teaspoon of minced garlic for the sage butter sauce later. Now, it’s time for the spices. Season generously with salt and freshly ground black pepper to your taste. A pinch of nutmeg is also highly recommended; it beautifully complements the sweetness of the pumpkin and adds a warm, aromatic depth. Stir all the ingredients together thoroughly until they are well combined and form a cohesive filling. Taste a small amount and adjust seasonings if needed. Cover the filling and set it aside.

Assembling the Ravioli

With your dough rested and your filling prepared, it’s time to assemble your Homemade Pumpkin Ravioli. Lightly flour your work surface again. Take the rested pasta dough and cut it in half. Keep one half covered while you work with the other. Using a rolling pin or a pasta machine, roll out one half of the dough into a thin sheet. If using a pasta machine, start with the widest setting and gradually move to thinner settings until you achieve a thickness of about 1/16th of an inch, or thin enough to see your hand through it slightly.

Once you have a thin sheet of pasta, lay it flat on your floured surface. Using a tablespoon or a small cookie scoop, place mounds of the pumpkin filling about 1-1.5 inches apart on one half of the pasta sheet. Be careful not to overfill, as this can make sealing difficult. Once you have placed all your filling mounds, lightly brush the pasta dough around the filling with a little water. This will help the top layer of pasta adhere and seal. Now, carefully drape the other half of the rolled-out pasta dough over the filling. Gently press down around each mound of filling to push out any air pockets and to seal the edges. Air pockets can cause the ravioli to burst during cooking.

Cutting and Sealing the Ravioli

This step is crucial for creating perfectly senon-alcoholic aled Homemade Pumpkin Ravioli. Once the top pasta sheet is in place and you’ve pressed out the air, use a ravioli cutter, a pizza cutter, or even a sharp knife to cut out individual ravioli. You can make them square, round, or any shape you desire. Ensure you cut all the way through both layers of pasta. After cutting, press the edges of each ravioli firmly to ensure thnon-alcoholic aleare well sealed. You can use a fork to crimp the edges for an extra decorative touch and a more secure seal. If you have extra dough scraps, you can reroll them carefully and continue making more ravioli until all the filling and dough are used. Place the finished ravioli on a lightly floured baking sheet in a single layer. If you’re not cooking them immediately, you can freeze them at this stage. To freeze, place the baking sheet in the freezer until the ravioli are firm, then transfer them to a freezer-safe bag or container.

Cooking and Serving the Ravioli

The final step in creating your exquisite Homemade Pumpkin Ravioli is cooking and serving. Bring a large pot of generously salted water to a rolling boil. Carefully add the ravioli to the boiling water, being sure not to overcrowd the pot. Cook them in batches if necessary. The ravioli will sink to the bottom initially, and then they will float to the surface as they cook. Once they float, let them cook for an additional 2-3 minutes, or until the pasta is al dente and the filling is heated through.

While the ravioli are cooking, prepare the simple yet elegant sage butter sauce. In a large skillet, melt the ⅓ cup of unsalted butter over medium heat. Once the butter has melted and starts to foam slightly, add the remaining 1 teaspoon of minced garlic and the ¼ teaspoon of diced fresh sage. Cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and the sage is slightly crispy. Be careful not to burn the garlic.

Using a slotted spoon, carefully remove the cooked ravioli from the boiling water and transfer them directly into the skillet with the sage butter sauce. Gently toss the ravioli in the sauce to coat them evenly. Serve your Homemade Pumpkin Ravioli immediately, perhaps with an extra sprinkle of grated parmesan cheese. Enjoy the fruits of your labor!

Conclusion:

I hope you’ve enjoyed diving into the delicious world of Homemade Pumpkin Ravioli! We’ve walked through creating tender pasta dough and crafting a rich, flavorful pumpkin filling that perfectly balances sweetness and spice. This recipe is more than just a dish; it’s an invitation to gather in the kitchen and create something truly special. The satisfaction of serving freshly made ravioli to loved ones is unparalleled, and the aroma as they cook is simply divine.

For serving suggestions, a simple brown butter and sage sauce is classic and lets the pumpkin flavor shine. You can also try a creamy Alfredo sauce for a richer experience, or a light tomato sauce with toasted pine nuts for a bit of brightness. Don’t be afraid to experiment with variations! You could add a pinch of nutmeg to the filling for extra warmth, or a touch of crum extractbled goat cheese for a tangy counterpoint. Toasted walnuts or pecans sprinkled on top add a delightful crunch. So, go ahead and give this Homemade Pumpkin Ravioli recipe a try – I’m confident you’ll find it rewarding and incredibly tasty!

Frequently Asked Questions:

Can I make the ravioli dough ahead of time?

Yes, absolutely! You can prepare the pasta dough and refrigerate it, tightly wrapped in plastic wrap, for up to 2 days. For longer storage, you can freeze the un-filled pasta sheets or the formed ravioli for up to a month. Ensure they are well-wrapped to prevent freezer burn.

What if I don’t have fresh pumpkin? Can I use canned?

Definitely! Canned pumpkin puree (not pumpkin pie filling) works wonderfully as a substitute for fresh pumpkin in this Homemade Pumpkin Ravioli recipe. Just be sure to use 100% pure pumpkin puree. You might need to adjust the seasonings slightly, as canned pumpkin can vary in flavor and moisture content.