Whenever pumpkin season starts, you bet that this pumpkin ravioli will be on our weekly dinner menu for quite a couple of weeks. Both the hubs and I love pumpkin. You’d be amazing how many recipes and meals you can get out of one silly pumpkin!
How about you? Pumpkin fan?
Pumpkins and autumn probably make all of us think of pumpkin pie in the first place. You? I have to admit though that I’m not very fond of it. Pumpkin, eggs and sugar don’t really excite me. But I’m all ears for any savory pumpkin recipe you think I might be interested in!
It starts with pumpkin soup of course. And I love mine with a good batch of grilled ham and cheese sandwiches. How does your favorite pumpkin soup look like?
Pumpkin Ravioli Recipe with Sage Butter
Are you in for a little fresh pasta making?
Have you ever made pasta from scratch?
I always make a batch of fresh pasta dough for this ravioli recipe, divide it into even portions, wrap it up and then freeze whatever is left. While the dough thaws next time, you can make the pumpkin filling in the meantime.
After that you only have to assemble the ravioli. This might sound like a lot of work. But once you’ve made a handful of ravioli and you start to get the hang of it, it will go much faster.
I always keep my pumpkin ravioli very simple because in this case here less is really more. A drizzle of olive oil (or melted butter if you like), a couple of fresh sage leaves or whatever herb you have in your kitchen.
And of course a good dash of freshly ground pepper to finish this ravioli with
- 10,5 oz fresh pasta dough (300 g)
- 9 oz fresh pumpkin (250 g), peeled
- 1 large garlic clove
- 1 small red onion
- 1 tbsp unsalted butter
- ground cinnamon
- First of all: make the pumpkin filling. Peel and chop the red onion, fresh pumpkin and garlic clove. Then add the butter to a small saucepan and place it over medium heat until melted. Add the onion, pumpkin and garlic. Season with a pinch of pepper and salt.
- Stir and cook for 8 to 10 minutes until the pumpkin is soft. Then add a little splash of water. Stir and cook the pumpkin for 3 more minutes until the water is more or less gone and the filling is creamy and soft. Add a tiny pinch of cinnamon.
- Stir and check the seasoning. Add extra pepper or salt to taste. Then take the pan off the heat and let the pumpkin filling cool down. Transfer it to a blender.
- Pulse well into a creamy thick puree. Keep it aside until needed later on. Sprinkle your pasta machine with some flour. Roll the dough until it is thin enough. I went as far as stand 7 for this ravioli recipe.
- Dust occasionally with some flour to avoid sticking. Once you’re done, top a pasta sheet (or separate pasta squares) with a small teaspoon of the pumpkin filling.
- Lightly brush the sides with a little water (or eggwash) and cover with another large pasta sheet or pasta squares just like I did.
- Press well to secure the edges. Cut the pasta into the shape you want. Repeat this until you run out of filling or dough. Put the finished pumpkin ravioli on a floured baking tray. Then cook the finished ravioli in salted boiling water for about 3 to 4 minutes until they rise to the surface. Transfer them onto plates. Serve immediately.