Name: Homemade Pumpkin Ravioli Recipe - Easy & Delicious
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup (125g) all-purpose flour, plus more for dusting; 1 teaspoon kosher salt, divided; 1 large egg; 2 large egg yolks; ½ teaspoon olive oil; ½ cup (123g) whole milk ricotta cheese; ¼ cup (28g) shredded low-moisture mozzarella cheese; ¼ cup (25g) finely grated Parmesan cheese; 1 cup (245g) pure pumpkin puree (not pie filling); 1½ teaspoons minced garlic, divided; Freshly ground black pepper, to taste; A pinch of ground nutmeg; ⅓ cup (76g) unsalted butter; ¼ teaspoon fresh sage leaves, finely diced

Homemade Pumpkin Ravioli is more than just a meal; it’s a warm hug on a plate, a culinary adventure that transforms humble ingredients into something truly magical. Imagin extracte delicate pasta parcels bursting with the sweet, earthy essence of autumn. This is the dish that makes everyone’s eyes light up, the one they request again and again. What’s not to love? The luxurious texture of tender pasta yielding to a velvety, subtly spiced pumpkin filling, often kissed with a hint of nutmeg or cinnamon, is simply irresistible. And when bathed in a rich brown butter sauce, perhaps flecked with fresh sage leaves that have been crisped to perfection, it elevates comfort food to an art form. Making Homemade Pumpkin Ravioli from scratch might seem daunting, but I promise, the reward of savoring each perfectly formed bite is absolutely worth the effort. It’s a celebration of seasonal flavors and a testament to the joy of creating something delicious with your own hands.

Ingredients:

1 cup (125g) all-purpose flour, plus more for dusting
1 teaspoon kosher salt, divided
1 large egg
2 large egg yolks
½ teaspoon olive oil
½ cup (123g) whole milk ricotta cheese
¼ cup (28g) shredded low-moisture mozzarella cheese
¼ cup (25g) finely grated Parmesan cheese
1 cup (245g) pure pumpkin puree (not pie filling)
1½ teaspoons minced garlic, divided
Freshly ground black pepper, to taste
A pinch of ground nutmeg
⅓ cup (76g) unsalted butter
¼ teaspoon fresh sage leaves, finely diced

Homemade Pumpkin Ravioli: Crafting Delicate Parcels of Autumnal Flavor

This recipe guides you through creating beautiful and delicious homemade pumpkin ravioli, perfect for a cozy autumn meal or a special occasion. We’ll start by crafting a tender pasta dough, then prepare a luscious pumpkin and cheese filling, and finally, bring it all together with a simple yet elegant sage butter sauce. Don’t be intimidated by making pasta from scratch; it’s a rewarding process that yields far superior results to store-bought.

Making the Pasta Dough

The foundation of any great ravioli is a well-made pasta dough. In a medium bowl, whisk together the all-purpose flour and ½ teaspoon of the kosher salt. Make a well in the center of the flour mixture. Into this well, crack the large egg and add the two egg yolks and the olive oil. Using a fork, gently start to whisk the egg and yolk mixture, gradually incorporating the flour from the sides of the well. Once the mixture becomes too thick to stir with a fork, switch to your hands. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it’s smooth, elastic, and springs back when gently pressed. You’re looking for a dough that feels firm but pliable. If it feels too dry, you can add a tiny bit of water, about half a teaspoon at a time. If it’s too sticky, add a sprinkle more flour. 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 much easier to roll out.

Preparing the Pumpkin Filling

While the dough rests, let’s make our flavorful filling. In a medium bowl, combine the pure pumpkin puree, ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Add the remaining ½ teaspoon of kosher salt, ¼ teaspoon of the minced garlic, a generous pinch of freshly ground black pepper, and the pinch of ground nutmeg. Stir everything together until thoroughly combined. The mozzarella and Parmesan will add a lovely creaminess and a hint of salty, nutty flavor that beautifully complements the sweetness of the pumpkin. Taste the filling and adjust seasonings as needed. Remember, the pasta dough itself is relatively neutral, so the filling needs to be well-seasoned.

Assembling the Ravioli

Now for the fun part: assembling the ravioli! Unwrap your rested pasta dough and divide it into two equal portions. Work with one portion at a time, keeping the other covered to prevent it from drying out. On a lightly floured surface, or using a pasta machine if you have one, roll out the dough very thinly. You want it to be thin enough to be slightly translucent, but not so thin that it tears easily. If using a pasta machine, aim for a setting of 6 or 7. If rolling by hand, aim for a thickness of about 1/16th of an inch. Lay the thin sheet of pasta flat. Dollop about one teaspoon of the pumpkin filling onto the pasta sheet, leaving about 1½ to 2 inches of space between each dollop. Don’t overfill them, or they will be difficult to seal. Once you have placed all your filling, brush the pasta lightly with water or a beaten egg wash around each mound of filling. This acts as a “glue” to help seal the ravioli. Carefully lay another equally thin sheet of pasta dough over the top of the first sheet, pressing gently around each mound of filling to remove any air pockets. Ensure the dough is well adhered around the filling. Use a knife or a fluted pastry wheel to cut out individual ravioli. You can make them any shape you like – squares, circles, or half-moons. Press the edges firmly to seal them completely. If any edges seem a little dry, brush them with a little more water before pressing to ensure a good seal. Place the finished ravioli on a lightly floured baking sheet or parchment paper, ensuring they don’t touch each other to prevent sticking.

Cooking the Ravioli

Bring a large pot of generously salted water to a rolling boil over medium-high heat. 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, then float to the surface as they cook. Once they float, cook for an additional 3-5 minutes, or until the pasta is tender and the filling is heated through. The exact cooking time will depend on the thickness of your pasta dough. It’s always a good idea to carefully remove one ravioli and taste it to ensure it’s cooked to your liking before draining the rest.

Making the Sage Butter Sauce

While the ravioli are cooking, prepare the simple yet incredibly flavorful sage butter sauce. In a large skillet, melt the unsalted butter over medium heat. Once the butter begin extracts to foam, add the remaining ½ teaspoon of minced garlic and the finely diced fresh sage. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant and the sage leaves become slightly crisp. Be careful not to burn the garlic. This fragrant oil will infuse the butter with wonderful autumnal flavors. Once the ravioli are cooked and drained (reserving about ¼ cup of the pasta cooking water), carefully add the drained ravioli directly into the skillet with the sage butter. Gently toss the ravioli to coat them in the sauce. If the sauce seems a bit too thick, add a tablespoon or two of the reserved pasta water to loosen it and create a beautiful emulsified sauce that clings to the ravioli. Serve immediately, perhaps with an extra sprinkle of grated Parmesan cheese.

Conclusion:

There you have it – a complete guide to crafting your own delicious Homemade Pumpkin Ravioli! We’ve walked through the entire process, from creating the perfect pasta dough to whipping up a flavorful pumpkin filling and a rich, complementary sauce. This dish is a true celebration of autumn flavors, and the satisfaction of serving homemade pasta you’ve made from scratch is unparalleled. Don’t be intimidated by pasta making; with a little practice, you’ll find it to be a rewarding and enjoyable culinary adventure.

For serving, a simple sage brown butter sauce is a classic pairing that lets the sweetness of the pumpkin filling shine. You can also elevate it with a drizzle of balsamic glaze, a sprinkle of toasted pecans, or a dollop of mascarpone cheese. Feel free to get creative with your sauce; a creamy Alfredo or a light tomato sauce can also be delightful alternatives. Remember, the beauty of Homemade Pumpkin Ravioli lies in its versatility!

Don’t hesitate to experiment with variations. You could add a pinch of nutmeg or cinnamon to the filling for extra warmth, or perhaps a touch of ricotta cheese for added creaminess. For a savory twist, consider adding a little crum extractbled cooked Italian sausage or beef pancetta to the filling. The possibilities are truly endless!

So, gather your ingredients, put on your apron, and dive into the joy of making Homemade Pumpkin Ravioli. We can’t wait to hear about your culinary triumphs!

Frequently Asked Questions:

Q: Can I make the pasta dough ahead of time?

A: Absolutely! You can prepare the pasta dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate it. When you’re ready to use it, let it sit at room temperature for about 30 minutes to make it more pliable and easier to roll out.

Q: What if I don’t have a pasta machine?

A: No pasta machine, no problem! You can absolutely roll out your pasta dough by hand using a rolling pin. It will require a bit more effort and patience, but the result will be just as delicious. Aim for a thin, even sheet of dough, about 1/16th of an inch thick.

Q: How should I store leftover Homemade Pumpkin Ravioli?

A: Uncooked ravioli can be frozen for up to 1-2 months. Arrange them in a single layer on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer-safe bag or container. Cook directly from frozen, adding a few extra minutes to the cooking time. Cooked ravioli can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in a pan with a little sauce or butter to avoid drying them out.