Pumpkin ravioli is an exquisite dish that is perfect for fall. Each ravioli is a little parcel of delight, promising a burst of flavor in every bite. Treat your dinner guests to this indulgent vegetarian ravioli dish, it is sure to leave a lasting impression on them.
Pumpkin Ravioli Recipe
A luxurious Pumpkin Ravioli recipe that pairs homemade ravioli dough with a decadent seasoned pumpkin filling.
Ingredients
- 2 cups Flour, all-purpose
- 4 Eggs
- ½ teaspoon Salt
Filling
- 2 cups Pumpkin Puree, canned
- ¼ cup Parmesan Cheese, freshly grated
- 1 tablespoon Light Brown Sugar
- 1 Egg Yolk
- Pinch Cinnamon, ground
Garnish
- ½ cup Butter, unsalted
- 2 tablespoons Walnuts, roughly chopped
- 2 tablespoons Pumpkin Seeds, raw
- Olive Oil, to taste
Instructions
Make the Pasta
- Add all-purpose flour and salt to a large bowl. Create a well in the center using your fingers and crack in the eggs.
- Gently add flour from the sides and mix the ingredients using a fork.
- Once you get a sticky mixture, transfer it to a floured work surface. Using your hands, knead the mixture until smooth and pliable.
- Wrap the dough ball with plastic wrap and place it in the refrigerator for an hour.
- Take the dough out of the refrigerator and cut it into two even pieces.
- Using a pasta machine, roll the dough until it reaches ¼ inch in thickness.
Prepare the Filling
- Add pumpkin puree, parmesan cheese, egg yolk, brown sugar, and cinnamon in a large mixing bowl. Mix well until everything is well combined.
Assemble and Cook the Pumpkin Ravioli
- Place one of the pasta sheets on a flat working station. Scoop a tablespoon of the prepared filling and continue adding more filling every 3 inches.
- Gently place the other pasta sheet on top to seal the filling.
- Cut out individual ravioli using a flower-shaped cookie cutter, ensuring the filling remains in the center. Repeat until you have used up all the pasta dough.
- Add raw pumpkin seeds and walnuts to a warm pan with some olive oil and sauté for a minute then set aside.
- Warm a pan with butter over medium-low heat until the butter melts completely.
- Meanwhile, fill a pot with water and place it over medium-high heat. Once it starts to boil, add prepared ravioli and let it boil until tender.
- Remove the ravioli from the water and add them directly to the melted butter, tossing to coat the pasta evenly.
- Garnish with pumpkin seeds and walnuts and enjoy!
EQUIPMENT
Notes
- Feel free to add different nuts like pistachios or almonds to garnish the dish.
- You can use a stand mixer if you don’t want to mix the pasta dough by hand.
Nutrition Estimate
Calories: 369kcal | Carbohydrates: 51g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 396mg | Potassium: 398mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15574IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 5mg
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