Pumpkin Ravioli

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Servings: 4 servings Difficulty: Advanced
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Handmade pasta filled with sweet pumpkin and ricotta, served with a toasted pumpkin seed sauce.
Pumpkin Ravioli recipe image
Pumpkin Ravioli recipe image
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Pumpkin Ravioli

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 680.4

Description

These homemade pumpkin ravioli offer a delightful twist on classic Italian pasta, blending the earthy sweetness of canned pumpkin with creamy ricotta cheese. The filling is subtly spiced with nutmeg and salt, creating a rich, comforting center that contrasts beautifully with the delicate, fresh pasta dough. The dough itself is enriched with tomato paste and olive oil for color and flavor, resulting in tender noodles that hold their shape perfectly when boiled. Topped with a savory and crunchy pumpkin seed sauce, this dish delivers a perfect balance of textures and flavors. It is an elegant yet approachable meal, ideal for autumn dinners, vegetarian gatherings, or a cozy weekend cook-at-home experience. The combination of soft pasta and nutty sauce makes every bite satisfying and memorable.

Directions

  1. In a medium bowl, combine the ricotta cheese, canned pumpkin, 1/2 teaspoon salt, and ground nutmeg. Mix thoroughly until smooth and set aside.
  2. In a large bowl, whisk together the unbleached flour and the remaining 1/2 teaspoon salt.
  3. Make a well in the center of the flour mixture.
  4. In a separate small bowl, beat the tomato paste, olive oil, and eggs until well blended.
  5. Pour the egg mixture into the well in the flour.
  6. Using a fork, gradually incorporate the flour from the edges into the wet center until a shaggy dough forms.
  7. Turn the dough out onto a lightly floured surface and knead gently for about 5 minutes, adding a little more flour if it sticks, until smooth and elastic. If the dough is too dry, add up to 2 tablespoons of water.
  8. Cover the dough with a cloth and let it rest for 5 minutes.
  9. Divide the dough into 4 equal pieces. Keep the pieces not in use covered to prevent drying.
  10. On a floured surface, roll one piece of dough into a thin rectangle, approximately 12 x 10 inches.
  11. Drop 2 level teaspoons of the pumpkin filling onto half of the rectangle, spacing them about 1.5 inches apart in 2 rows of 4 mounds each.
  12. Lightly moisten the edges of the dough and the spaces between the filling mounds with water.
  13. Fold the other half of the dough over the filling. Press down firmly around each mound to seal out air bubbles.
  14. Trim the edges with a knife or pastry wheel, then cut between the mounds to form individual ravioli. Press the edges with a fork or cut with a wheel to ensure they are sealed tightly.
  15. Repeat the rolling and filling process with the remaining dough and filling.
  16. Place the formed ravioli on a clean towel and let them stand, turning once, until the exterior is dry to the touch, about 30 minutes.
  17. Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
  18. Cook the ravioli in the boiling water until tender, about 10 to 15 minutes.
  19. Drain the ravioli carefully.
  20. Serve immediately, spooning the warm pumpkin seed sauce over the top.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 680.4kcal
% Daily Value *
Total Fat 18.5g29%
Saturated Fat 7.6g38%
Cholesterol 220.7mg74%
Sodium 5086.9mg212%
Total Carbohydrate 100.1g34%
Dietary Fiber 4.2g17%
Sugars 5.7g
Protein 26.3g53%

* 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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