There’s something unbelievably cozy about making Pumpkin Ravioli. I still remember the first time I made them – it was a chilly autumn evening, and I had just finished carving pumpkins with friends. We ended up with a mountain of pumpkin guts and a sudden urge to use all that deliciousness. So why not transform my minimalist pasta skills and give these tender little pillows a whirl? And let me tell you, they were a hit! The combination of buttery, warm pasta with the sweet pumpkin filling brought smiles all around.
What I love about this recipe is how it seamlessly blends autumn flavors into a delightful dish that feels oh-so-special, yet is surprisingly easy to make at home. Trust me, once you serve these up, friends and family will be begging for seconds – and asking for the recipe. So let’s roll up our sleeves and get started!
What’s in Pumpkin Ravioli?
Pasta Dough: The foundation of our ravioli! I usually make my own using a mix of all-purpose and semolina flour, but feel free to use store-bought wonton wrappers if you’re in a pinch. It saves time and still tastes amazing.
Pumpkin Puree: Freshly roasted pumpkin adds the best flavor, but canned pumpkin works in a pinch too. Just make sure to grab 100% pumpkin and not pumpkin pie filling – we want control over the sweetness!
Ricotta Cheese: This creamy cheese balances the sweetness of the pumpkin and lends a rich texture to the filling. I prefer whole milk ricotta for its creaminess, but part-skim also works.
Parmesan Cheese: A little nutty flavor from freshly grated Parmesan elevates the filling, and it browns just beautifully on top when baked or sautéed. You can usually find great pecorino Romano if you’re feeling adventurous!
Nutmeg and Cinnamon: Just a pinch of these spices will transport you to autumn heaven. They mingle perfectly with the pumpkin and add that warm, homey vibe.
Salt and Pepper: The unsung heroes of seasoning – just a pinch to bring all the flavors to life!
Is Pumpkin Ravioli Good for You?
Oh, the benefits of Pumpkin Ravioli are delightful!
Pumpkin: It’s low in calories but high in vitamins A and C, which are fabulous for your immune system. Plus, the fiber helps with digestion!
Ricotta Cheese: This creamy goodness provides protein and calcium, especially if you choose a low-fat version. But let’s be real – a little indulgence never hurt anyone.
However, if you’re watching your carbs or gluten, this might not be the best option for you (but hey, there are gluten-free alternatives out there!). And of course, if you’re keeping an eye on calories, remember that balance is key when indulging in creamy sauces and cheeses.
Ingredients for Pumpkin Ravioli
This recipe serves about 4 people.
– 2 cups all-purpose flour (plus extra for dusting)
– 1/2 cup semolina flour
– 3 large eggs
– 1 cup pumpkin puree
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon ground nutmeg (or more to taste)
– 1/4 teaspoon ground cinnamon
– Salt and pepper to taste
– Olive oil or melted butter for serving
How to Make Pumpkin Ravioli?
1. **Make the Pasta Dough:** In a large bowl, combine all-purpose and semolina flour. Create a well in the center and crack in the eggs. Gradually mix with a fork, incorporating the flour from the edges until a dough forms. Knead for about 10 minutes until smooth. Cover and let it rest for 30 minutes.
2. **Make the Filling:** In a bowl, mix together the pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, cinnamon, salt, and pepper. Taste and adjust seasoning if necessary. Set aside.
3. **Roll Out the Dough:** Divide the dough into four sections. Roll out one section at a time to about 1/16-inch thickness. Dust with flour as needed to prevent sticking.
4. **Form the Ravioli:** Place small amounts (about a teaspoon) of the filling about 2 inches apart on one half of the rolled dough. Fold the other half over the filling and press down to seal. Use a floured cutter or knife to trim around each ravioli and ensure they’re sealed tight.
5. **Cook the Ravioli:** Bring a large pot of salted water to boil. Add ravioli gently and cook for about 3-4 minutes or until they float to the top. Don’t overcrowd the pot; cook in batches if needed.
6. **Serve:** Drain the ravioli and transfer to a serving dish. Drizzle with olive oil or melted butter, and sprinkle with extra Parmesan. Enjoy your pumpkin-packed creations!
Let’s Get Creative with Pumpkin Ravioli!
Feeling adventurous? You can experiment with your filling! Try adding spinach or sage to the ricotta for that extra flavor punch. If you want a bit of a kick, some red pepper flakes can bring the heat. And for a fun twist, how about serving the ravioli in a brown butter sauce with sage leaves for an elegant touch?
You can also save any leftover ravioli in the freezer for those busy weeknights when cooking feels like a chore. Just make sure to lay them out on a baking sheet to freeze before transferring to a zip-top bag.
So what are you waiting for? Dust off that rolling pin and get to making these delightful Pumpkin Ravioli! I promise they’ll warm your heart and fill your belly with the happiest vibes of the season. If you try them out, I’d love to hear how they turned out! Happy cooking!