Pumpkin Ravioli | made with homemade pasta
Pumpkin Ravioli
If you know me at all you know that I am half Italian if you read my blog. Being Italian means, I love to make homemade pasta and being that its fall season for some even though the calendar may say summer depending upon when you see this recipe. It means I want to add a little fall flavor to Pasta and make a pumpkin Ravioli.
When we make this recipe, it took a minute to figure it out but once I did and that’s what this final recipe is for so you can do yourself, it tasted fantastic. No joke, literally one of the best pasta dishes I have ever made. Now, let’s get into the details so you can learn how to make pumpkin ravioli.
The filling doesn’t scream pumpkin flavors, but the actual pasta and sauce does. The pasta is made with pumpkin as well as the sauce which is a white wine cream sauce made with pumpkin and cream to add a depth of flavor like no other in my opinion.
Home pasta ingredients:
3 ½ Cups of Flour
½ Tsp Sea Salt
6 Egg Yolks
3 Eggs
¾ Cup Pumpkin
Filling ingredients:
4 Cups fresh spinach
½ Shallot diced
Salt & pepper to taste
1 ½ Tsp Minced Garlic
½ Tsp Nutmeg
¼ Cup Parmigiano Reggiano (you can also use regular parmesan cheese)
1 ½ Cups Ricotta Cheese
2 tbsp Butter
Sauce ingredients:
½ Shallot diced
1 Tbsp Butter
½ Cup White Wine of your choice
2 Tbsp Pumpkin
½ Tsp Sea salt
1 ½ Cups Heavy Cream
Instructions
Step one: gather ingredients and make homemade pasta
Step two: pour flour on counter and form a well and pour in other ingredients into middle and whisk to mix egg and pumpkin together
Step three: fold in the walls of flour until wet ingredients are fully incorporated into dry flour then start using your hands and forming a loose ball. Once ball is formed start kneading it until it forms a slightly firm ball. Cover with plastic for 30 minutes and set aside and make the filling.
Step four: Sauté butter and shallots together over medium heat for 2 minutes then add in garlic and cook just until it starts to turn brown which is about 60-90 seconds. Add in nutmeg and spinach and cook down until spinach is wilted down.
Step five: add in salt and pepper to taste and place it on a cutting board and chop it and once its cooled place in a bowl and mix in both cheeses
Step five: Take pasta out of your plastic and set on a floured surface. Using your fingers spread out the dough ball until it’s about ¾” thick. Then cut 1-inch-wide strips and with flour again start pressing the strips individually down with fingers or a rolling pin until you about a 1-foot strip then fold it back over twice and press down again and with the highest setting or thickest pasta make setting run it through twice. Then change setting in the middle so that you run it through twice and then finally the last and thinnest setting run it through two to three times using flour as need along the way to ensure it doesn’t stick. You should come out with a piece of pasta dough 3 ½ to 4 feet long.
Step six: lay out your strips of dough beside each other and scoop in 1 ½ tbsp of the filling separated by 1 ½ to 2” to allow plenty of space for the next filling. Place the other strip of dough on top of the filling and gently press in between the fillings so you can know where to set down and cut your raviolis with your cutting tool. Be sure to flour along the way before, during and after the process. Once your ravioli is made you can cook right away or place in the refrigerator for 24 hours and use within that time frame or freeze until use.
Step seven: get pasta water on the stove boiling and one boiling add 2 tbsp of sea salt to the water depending upon how many servings of pasta you are cooking. I generally use a rule of 2 tbsp of sea salt for 4 servings of pasta or 1 gallon of water.
Step eight: in a pot add butter and shallot and cook over medium heat for 2 minutes. Then add your white wine and reduce over medium low heat until all but 1 ½ to 2 tbsp of the wine has cooked out. Then add in ½ tsp sea salt, 2 tbsp pumpkin and 1 ½ cups heavy cream over medium heat and then bring to a low boil and then simmer over medium low heat until sauce start to thicken up.
Step nine: place a few tbsp of sauce in your bowl with 5-6 ravioli’s then top with more sauce, parmigiano Reggiano and some fresh parsley or chives and serve.
This pasta recipe should you follow it exactly made me 18 raviolis with a little extra pasta dough left over.
3 qt Pots and 12” Skillet Used:
https://hexclad.com/CHEFTIM - get 10% any order with this link
Pot for Pasta / Ravioli Boiling:
https://amzn.to/4cLnOA4
Chef 10” knife used:
https://flintandflameusa.com/product/... - use code, CHEFTIM40 for 40% off any or all on products from website
Bench Scraper: https://amzn.to/3Xr5Gaa
Pasta Attachment: https://amzn.to/3z4kG4u
Extra Olive Oil Used: https://amzn.to/3z4kG4u
Ravioli Cutter Kit: https://amzn.to/47cuxlk