Mmm pumpkin ravioli. Slightly sweet with a savory kick to it. Delicious little bundles of joy. Last night I decided to try to replicate the recipe at home, and it worked quite well! I cheated a bit – I wasn’t quite up for making the fresh pasta at home, so I picked up some fresh pasta in the deli section of my local Whole Foods. They sell freshly made pasta in sheets, and it worked perfectly. It saved me a ton of time, but still tasted homemade (you also might be able to use wonton wrappers if you can’t find fresh pasta dough). This recipe is from the King Arthur website. I’m sure they could help you make the pasta from scratch if you were feeling really ambitious. I had a decent amount of pasta so I doubled the recipe – I ended up with a bit extra, but would have run out if I hadn’t doubled it. The outcome tasted delicious, although I can’t say it was the prettiest. They were much larger and then they should have been, and they were a bit reminiscent of snowflakes – no two were alike! I’ll definitely be keeping my eye out for a good ravioli maker (or at least a ravioli stamp), as I now completely understand how useful they are!
Savory Pumpkin Ravioli
- 1/2 batch Homemade pasta (or store-bought)
- 1 cup canned pumpkin
- 2 tablespoons butter
- 1/3 cup finely diced onion
- 1/8 teaspoon turmeric
- 1/2 teaspoon poultry seasoning (I didn’t have this, so I used a mix of sage, thyme, rosemary, and black pepper)
- 1/2 cup shredded Parmesan cheese
- salt and pepper, to taste
- 1 tablespoon potato flour, optional
The recipe below includes the instructions for fresh, homemade pasta dough. If you bought your dough at the store, skip those and just leave your dough out at room temperature – it’ll crack if it’s cold.
1) Prepare the pasta dough and set out at room temperature to rest. On the stovetop, begin heating a stockpot of water to cook the ravioli.
2) Place your measured canned pumpkin in a fine sieve, cover the top with plastic wrap, and weigh it down with another can or bottle. You want to drain excess moisture from the pumpkin, but not squish it through the sieve; about 15 to 20 minutes is sufficient. (My pumpkin wasn’t terribly runny, so I skipped this step and everything was fine. Use your judgement as to the thickness of your pumpkin.)
3) To make the pumpkin filling: In a medium-sized skillet melt the butter, and add the diced onion. Sauté until the onion becomes translucent.
4) Add the turmeric and poultry seasoning. Cook for 1 more minute, until the spices are very fragrant. Add the drained pumpkin.
5) Sauté the mixture until well combined and warmed through. This will cook out any excess moisture as well. Add the grated Parmesan cheese, and salt and pepper to taste.
6) If the filling still seems a little loose, add 1 tablespoon of potato flour to bind it and make it smooth.
7) Set the filling aside to cool to room temperature. The filling can be prepared the day before and refrigerated, wrapped in plastic, overnight. Return the filling to room temperature before stuffing and sealing the ravioli.
8) To make the ravioli: Divide the filling into equal portions, based on how large you’ll make your ravioli. A 2″ circle pasta cutter will yield about 18 to 20 filled ravioli.
9) Roll the pasta out by hand or with a pasta machine to the second thinnest setting. Place one sheet of pasta on the counter, and space dollops of filling about 2″ apart on half the sheet. Whisk 1 large egg with 1 tablespoon cold water, and brush this egg wash around the filling.
10) Fold the second half of the pasta sheet over the filling mounds. Press down around the filling to form a seal. Use a circle or square cutter to cut out each individual ravioli. Check the seal and crimp with a fork, if needed. Repeat with the remaining pasta and filling.
11) Once all the ravioli are filled, cook in lightly boiling salted water (the water should taste like the ocean). Once the ravioli float, cook for another 2 minutes. Remove the pasta from the water with a hand strainer, place in a serving bowl and drizzle with melted butter or olive oil and a little more parmesan cheese. It doesn’t need a sauce – the flavor is that good! Serve hot.
Makes: 18 -20 2 inch raviolis
Time: About an hour with the cheaters pasta dough
Difficulty: Not too bad – even with my terrible ravioli skills they still looked and tasted delicious!