This easy, made from scratch pumpkin ravioli is a tasty recipe that you can make right in your own kitchen.
Has there ever been such a process that is as rewarding as making homemade pasta right in your own kitchen? I don’t think so. Making pasta from scratch can be time consuming and can take a while to get the hang of.
What you will get is a product far superior to anything you could buy in a store!
Like so many others, I went a little bit crazy with purchasing pumpkins this year. In fact, I purchased more than I could possibly use.
For the longest time my mind drew a blank on what to do with them other than feeding them to the chickens. And then it hit me. Pumpkin ravioli!
So, I spent a Saturday taking up all the space in my oven, roasting and blending together pumpkin purée and creating large, wonderful batches of the most delicious pumpkin ravioli I have ever tasted!
What You Will Need to Make Pumpkin Ravioli
- Pumpkin Puree
- Ricotta
- Homemade Pasta Sheets (You can find my recipe linked here)
- Salt and Pepper
How to Make Homemade Ravioli
If you are using my homemade pasta recipe, follow the steps one by one until you have long sheets of pasta. My pasta recipe is simple. You will need:
- 3 eggs
- 2 cups of flour
- 1 tsp of olive oil
- 1 tsp of salt
- A little sprinkle of ice water.
Simply knead the dough together and then roll out as thin as possible. You can do this using a rolling pin or pasta machine. Set aside until you are ready to assemble the ravioli. Next, we will make the pumpkin filling.
For The Pumpkin Filling You Will Need
- 1 cup pumpkin puree homemade or store bought
- 1 1/2 ricotta cheese
- 1 tsp salt
- 1/2 tsp black pepper
To make the filling for your pumpkin ravioli, you will need to add your pumpkin puree, ricotta cheese, salt and pepper into a bowl and mix together to fully combine.
When you have finished, transfer the filling into a piping bag with a large icing tip using a rubber spatula or spoon. This makes it easier to evenly fill each piece of ravioli.
Lay the sheets of pasta out onto a flat surface. Using your piping bag, begin to pipe out the filling onto the sheets of pasta before you, evenly spacing them as you go. Each piece of ravioli should take about 1 tablespoon of filling in each.
Take a second sheet of pasta and carefully lay it on top of the sheet with the filling. Using a ravioli stamp or cutter, cut out each piece of ravioli. You may also use a knife for this step, just gently press around each edge of the ravioli to seal the pumpkin filling inside.
At this point, you can store the ravioli until you are ready to eat them or you can freeze them to use at a later date.
How to Make Pumpkin Ravioli in a Brown Butter Sauce
My favorite way to prepare ravioli is in a simple butter sauce with sage.
To begin, bring a large pot of water to a boil. When the water has reached a rolling boil, add your ravioli to the pot. The ravioli has finished cooking when it begins to float.
In a saucepan, add a few tablespoons of butter and begin to brown. Next, add in a few crushed sage leaves, salt and pepper.
When the ravioli has finished cooking, add it into the saucepan along with a good scoop of pasta water. This will thicken the sauce and create an amazing, rich texture.
When the sauce has thickened and is no longer runny, you are ready to eat.
Transfer your ravioli onto a plate, top with freshly shredded parmesan cheese and serve with a side of toasted bread drizzled with olive oil.
Pumpkin Ravioli with a Brown Butter Sauce
This simple pumpkin ravioli can be made right in your own kitchen!
Ingredients
For The Pasta
- 3 eggs
- 2 cups flour
- 1 tsp salt
- 1 tsp olive oil
- 1 tsp ice water
For The Pumpkin Filling
- 1 cup pumpkin puree
- 1 1/2 cup ricotta
- 1 tsp salt
- 1/2 pepper
For The Brown Butter Sauce
- 6 tbsp butter
- 3 dried sage leaves, crushed
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup pasta water
Instructions
To make the pasta, combine all ingredients together.
Using your hands, knead the dough together until smooth.
Next, using a rolling pin or pasta machine, roll the dough out until it is in two thin sheets.
To make the filling, combine the pumpkin puree, ricotta, salt and pepper together.
When the ingredients are fully combined, use a piping bag or spoon to the filling onto one of the sheets of pasta.
Take the second sheet of pasta and place it gently on top of the filling.
Using a ravioli stamp or cutter, cut out the pieces of ravioli.
To prepare the ravioli and brown butter sauce, fill a large pot with water and bring it to a boil.
Place the ravioli into the boiling water.
In a large sauce pan, begin melting your butter and allow it to brown lightly.
Add the sage leaves, salt and pepper in the sauce pan.
When the ravioli begins to float, roughly 5 minutes, transfer it into the sauce pan.
Scoop 1/4 cup of pasta water into the sauce pan and mix everything together.
Simmer for 5 minutes until the sauce begins to begin.
Serve ravioli topped with grated parmesan cheese and toasted bread drizzled with olive oil.
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