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pumpkin ravioli recipe
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Homemade pumpkin ravioli with a creamy pumpkin and ricotta filling, served in a spicy-sweet brown butter sauce with a lemon kick.
Ingredients
Scale
- 2 cups ’00’ flour or all-purpose flour
- 3 large eggs, room temperature
- 1 tbsp olive oil
- 10.5 oz roasted pumpkin puree
- 0.5 cup ricotta cheese
- 0.5 cup finely grated Parmesan cheese
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 tbsp unsalted butter
- 1 tbsp Calabrian chili paste
- zest of 1 large lemon
- 1 tbsp fresh lemon juice
- 0.25 cup finely chopped fresh flat-leaf parsley or chives
Instructions
- Make Pasta Dough: On a clean work surface, mound the flour and create a well in the center. Add eggs and olive oil. Whisk gently, gradually incorporating flour until a shaggy dough forms. Knead vigorously for 8-10 minutes until smooth and elastic. Wrap tightly and let rest for at least 30 minutes.
- Prepare The Filling: In a medium bowl, combine the roasted pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix thoroughly until smooth, adjust seasonings, and refrigerate until ready to use.
- Roll Pasta Sheets: Divide the rested pasta dough into four portions. Working one portion at a time, roll through a pasta machine, gradually decreasing settings until the sheet is thin enough to see through (setting 6 or 7).
- Fill And Seal Ravioli: Place small dollops of filling 3-4 cm apart on one half of the pasta sheet. Brush edges and between dollops with water or egg wash. Fold the other half of the pasta sheet over, gently press around each dollop to remove air, and seal edges. Cut into squares or rounds with a fluted pastry wheel.
- Cook Ravioli: Bring a large pot of generously salted water to a rolling boil. Carefully add ravioli in batches and cook for 2-4 minutes, or until al dente and floating. Use a slotted spoon to transfer directly to the sauce.
- Prepare Brown Butter Sauce: While ravioli cooks, melt unsalted butter in a large skillet over medium heat. Cook until nutty brown and fragrant (about 5-7 minutes). Remove from heat immediately, stir in Calabrian chili paste, lemon zest, and fresh lemon juice.
- Finish And Plate: Add cooked ravioli to the skillet with the sauce. Toss gently to coat. Serve immediately on individual plates and garnish with fresh parsley or chives.
Notes
For a stronger seal on the ravioli, use egg wash instead of water if edges come apart. Drain excess moisture from the pumpkin puree and ricotta before using. For best results, roast your own pumpkin and use ’00’ flour for the dough.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 8-10 ravioli)
- Calories: 600 calories
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 150 mg