Ravioli Filled W/Pumpkin

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Servings: 4 servings Difficulty: Advanced
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Handmade pasta pockets filled with sweet pumpkin and sharp Parmesan, finished with rich butter sauce
Ravioli Filled W/Pumpkin recipe image
Ravioli Filled W/Pumpkin recipe image
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Ravioli Filled W/Pumpkin

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 1070.8

Description

These handmade pumpkin ravioli offer a comforting autumnal twist on classic Italian dumplings. The filling blends the natural sweetness of canned pumpkin with tangy Parmesan cheese, nutmeg, and a hint of amaretto for depth. Encased in silky, egg-rich pasta dough, the ravioli are boiled until tender and tossed in a luxurious clarified butter sauce. This dish strikes a perfect balance between savory and sweet, making it an elegant yet approachable centerpiece for dinner parties or cozy family meals.

Directions

  1. Make the pasta dough: In a food processor, combine all-purpose flour, semolina flour, and 1/2 teaspoon salt. Pulse to mix.
  2. Add the 4 eggs, 2 tablespoons olive oil, and 2 tablespoons warm water to the flour mixture.
  3. Process until the dough forms a cohesive ball, about 20 seconds.
  4. Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, about 3 minutes.
  5. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 15 minutes.
  6. Prepare the filling: In a food processor, blend the pumpkin, Parmesan cheese, amaretto, white pepper, and nutmeg until smooth and creamy. Set aside.
  7. Roll out the pasta: Divide the rested dough into 6 equal pieces. Keep unused pieces covered to prevent drying.
  8. Set a pasta machine to its widest setting. Flatten one piece of dough with a rolling pin, then feed it through the rollers.
  9. Fold the dough into thirds and pass it through the widest setting again. Repeat this process 2-3 times until the dough is smooth and velvety.
  10. Gradually narrow the pasta machine setting. Pass the dough through without folding, dusting with flour if it sticks, until the sheet is about 1/16 inch thick.
  11. Lay one long sheet of pasta on a lightly floured surface.
  12. Place level teaspoons of the pumpkin filling at 2-inch intervals along the sheet, leaving a 1/2-inch border around the edges.
  13. Brush the dough between the filling mounds and along the edges with water to help seal.
  14. Lay a second sheet of pasta over the filling. Press gently around each mound to remove air pockets and seal the edges.
  15. Use a round pastry cutter or ravioli wheel to cut around each filling mound, creating individual ravioli.
  16. Arrange the ravioli on a lightly floured waxed paper or baking sheet. Let them dry until the edges feel slightly leathery.
  17. Bring a large pot of salted water to a boil. Stir in 2 tablespoons of olive oil.
  18. Carefully add the ravioli to the boiling water. Cook until they float to the surface and are tender but firm to the bite, about 8 minutes.
  19. Drain the ravioli well, reserving a small amount of pasta water if needed.
  20. Transfer the drained ravioli to a large serving bowl.
  21. Add the clarified butter and toss gently to coat the ravioli evenly.
  22. Divide the ravioli among 6 plates.
  23. Sprinkle each serving with freshly grated Parmesan cheese and freshly ground black pepper before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1070.8kcal
% Daily Value *
Total Fat 29.2g45%
Saturated Fat 10.1g51%
Cholesterol 399.4mg134%
Sodium 3030.5mg127%
Total Carbohydrate 155.4g52%
Dietary Fiber 6.1g25%
Sugars 8.7g
Protein 44.0g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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