Pumpkin Ricotta Ravioli
This Pumpkin Ricotta Ravioli is made with homemade pasta, served bathed in a nutty brown butter. To offset the richness of the filing and butter, a little marinara sauce is delicious complement and the dish is finished with shaved Parmesan and crispy sage leaves. Hello autumn comfort food.
These homemade ravioli are filled with pumpkin puree, ricotta cheese and warming nutmeg which helps enhance the all the flavors. The nights are chilly and what is more comforting than a great bowl of pasta? Making homemade pasta is not as difficult as it may sound and the results are so much more rewarding.
No. Homemade pasta is easy to make by mixing just 4 ingredients, roll it out, add the filling and cut the shapes.
If you want to make this a REALLY easy pumpkin ravioli, and are not comfortable making pasta dough, many grocery stores self fresh pasta sheets that you can use instead of making your own. That’s a huge help.
If you’re not a pumpkin fan, why not try my Butternut Squash Cappellacci di Zucca? Similar to ravioli but made in the cappelacci shape.
Which sauce goes with pumpkin ravioli? A simple marinara helps cut through the richness of the filling and brown butter sauce.
How to make pasta dough
Working on a clean dry surface, add your flour in a mound and make a well in the center. Crack all of your eggs into the well along with the olive oil, salt and water.
Use a fork to beat the eggs mixture; be careful not to break the sides of the flour and make a mess. I use my other hand to keep the sides intact.
Once the mixture is not so runny, use your hands to bring it all together and get well combined, then, start kneading. Knead using the heel of your palm for about 5-10 minutes, texture should be smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Rolling out the pasta dough
Start with a tennis ball size ball of dough and shape it into a rectangle. Run it through your pasta maker at the largest setting, #1. Once it comes out, dust lightly with flour then fold both ends into the middle.
Run it through the machine again on the same setting, then repeat this 2 more times. After the 3rd time, turn the setting to 2, but don’t flour or fold the dough. Turn the setting to 3 and repeat and so on and so on until you reach the desired thickness. For me this is 7 on my machine because I don’t like the ravioli to be too thin or they can break apart.
Filling ravioli dough
When you lay out the dough, keep the dough and the surface under the dough well floured because as the dough gets thinner, it will stick to everything, including itself.
Tips for the raviolo filling: To make life easier when portioning the filling (referring to the picture above) you can see that I made outlines of the ravioli with my cutter. I do this on half of the dough and leave other other half to be folded over. This way, I know exactly where to put the filling so they are evenly spaced.
Folding the dough over the filling: This a delicate process. I like to push the air out starting in the middle and working my way to the sides, pressing out as much as possible and as close to the filling as possible. Any air could make the ravioli burst open in the water when cooking.
Make sure the edges are well sealed. Pressing firmly and also making sure there is no filling trapped between the pasta edge.
After cutting the ravioli, place them on a a floured or parchment covered baking sheet. I like to freeze them for about 45 on the baking sheet. You can cook them right from frozen, this makes handling them a lot easier. If you are not going to use them right away, put the frozen ravioli into a ziptop bag, then just cook them right from frozen when you need them.
This recipe yields approximately 20-24 ravioli, depending how thin you make your dough.
29 Comments on “Pumpkin Ricotta Ravioli”
Hi, Just made the ravioli and was wondering if they could be frozen before cooking; I want them to be cooked the day they are to be served? or should they be cooked, cooled and frozen?
Freezing before cooking is best. To prevent them from sticking together, I recommend laying them in single layer on a flat surface like a baking sheet or cutting board (whatever will fit in your freezer) and freeze for about 2 hours. Once frozen you can put them in a zippered bag. You may have to do this in stages. I hope this helps and enjoy!
Thank you so much Janette. This helps alot!
Plan to enjoy as appetizers on Thanksgiving ! Happy Thanksgiving !
I love this idea, my Italian husband would love this. Also, you can boil them right from frozen to make life easier. They will need a few minutes more than the 5 minutes, but once they float I think you’ll be good to go.
I just tried the recipe, had to tweak it a bit as the pumpkin I had was not very flavorful. I added a large clove of garlic and probably 1/3 cup of sour cream which went well with the butter and sage flavors. Even though it took about 2 hours to produce, my husband said it was worth it!
I’m glad they turned out well for you and were enjoyed. Thank you for the feedback.
I just found your recipe while looking around Google for fall ideas and I am bookmarking this. I love everything from the butter sauce to the crispy sage.
I love your planning and I hope you enjoy the recipe
This is an amazing pasta recipe. I will try it!
They look so delish! I really need to try these ravioli.
O love this tutorial. Timely indeed! I want to get set up and make my own noodles for dishes just like this one! Thanks, I’m pinning this for later!
Wow!! I am so ready for fall but it has been so hot and humid here!! This recipe sounds amazing and your pictures are gorgeous!!
What a great way to use pumpkin. I love the satisfaction you get from making your own pasta.
Can you believe that I have all the tools to make ravioli and I’ve never actually made them?? This recipe seems like a winner!
I love ravioli and these are mouthwatering!
I am in love! These are something I could enjoy with a nice white wine. Fab.
My daughter just asked me to make ravioli, yours looks so delicious, great tutorial! Nettie
I love making pasta and it’s so nice to have a filling be EXACTLY to your tastes, really need to make it more often!
You must have been reading my mind, as I was just thinking about how ready I am for new pumpkin recipes…and your ravioli look divine!
This makes me look forward to fall -so deliciously perfect!
I have never made ravioli and your look just perfect and I bet they taste fab too!
Can I just tell you that I’m so looking forward to fall. I mean, I know it’ll still be hotter than the surface of the sun, but hopefully it won’t be humid. And, I’ll get to eat pumpkin stuff! These raviolis look so yummy. I’ve never made my own pasta, but you make it look easy. I’ll have to try this!
Fantastic that you make your own pasta. Brown butter and sage are a winning combo. YUM.
This is am amazing recipe. I’ve love to try it!
Wow…this is a beautiful ravioli recipe. I am not brave enough to try a gluten free version so I will just drool over your photos.
I’ve got to try this, it’s a beautiful dish!
These are beautiful and sound absolutely delicious! What a treat to enjoy homemade pasta! I received a hand pasta machine for Christmas. This is a must try!
These look amazing! Perfect for the season
Wow – delicious and gorgeous! ! Love it!