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.