Pumpkin Ricotta Ravioli
Pumpkin Ricotta Ravioli comes with sage butter sauce and made with homemade pasta. The ravioli are filled with a creamy mix of pumpkin and ricotta along which make a perfectly comforting and seasonal Italian dinner.
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.
The pumpkin ricotta filling is creamy and slightly sweet which perfectly balances the richness of the brown butter and sage.
How to make the pasta dough
Working on a clean dry surface, put the flour in a mound and make a well in the center about 8 inches wide. 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.
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 filling
I have a couple of tips to make your life easier when portioning the filling. If you look at 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. Also, make sure to brush water around the filling, and get it close to the filling, so when you fold the other half of the pasta over to complete the ravoli, the top pasta will stick nicely.
Folding the dough over the filling
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.
- For the pasta:
- 3 cups (255 grams) all-purpose flour
- 3 large eggs, plus 1 egg yolk, room temperature
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons water
- For the filling:
- 1 cup (262 grams) ricotta cheese
- 2/3 cup (150 grams) pumpkin puree
- 1/4 cup (22 grams) Parmesan cheese
- 1 egg, beaten
- Salt & pepper
- Fresh nutmeg
- 1/4 cup unsalted butter, 1/2 stick
- 16 fresh sage leaves
- Parmesan cheese, grated or shaved
- Marinara sauce
- For the pasta:
- Working on a clean dry surface, put the flour in a mound and make a well in the center about 8 inches wide. 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.
- For the filling:
- While the dough is chilling, make the filling.
- Dice the pumpkin and cook in boiling water for 10 minutes, allow to cool.
- In a bowl, mix the ricotta, cheese, egg, salt, pepper and nutmeg. Once the pumpkin is cool mash and add to the ricotta mixture, mix well. Set aside.
- Bring a large pan of salted water to a simmer.
- Remove the dough from the refrigerator and divide into 4 equal parts. Dust your work surface with flour in to receive the rolled dough.
- Using an electric or hand pasta machine, pass the dough through the 2 or 3 times until you achieve 1/8" thickness (you should be able to see your hand through it).
- Lay the dough out on your floured surface and brush half with the egg wash.
- Spoon the filling 2 inches apart on the egg washed half and gently fold over the other half of the dough.
- With your fingers gently press out air around each mound of filling and simply cut the ravioli into any shape you like.
- In a medium saucepan melt the butter over low heat.
- Add the ravioli to simmering water until they rise to the top, approximately 5 minutes, stirring occasionally. Drain and place onto a towel
- While the ravioli cooks turn up the heat for the butter to medium. Add the sage leaves and cook for about 3 minutes until crispy and the butter is brown. Drain on a paper towel.
- Once the ravioli are cooked, drain them, add to a pasta bowl and top with the butter, crispy sage, shaved Parmesan cheese and a side of marinara sauce
Amount Per Serving Calories 449Saturated Fat 10gCholesterol 153mgSodium 533mgCarbohydrates 50gProtein 16g