Ravioli is a timeless dish that has graced Italian dining tables for centuries. One of the most cherished variations of this beloved pasta is pumpkin and ricotta ravioli. This rich, flavorful combination offers a delightful mix of creamy and savory elements, making it perfect for a cozy dinner or an elegant gathering. The earthy sweetness of the pumpkin blends harmoniously with the mild creaminess of ricotta, while the fresh pasta envelopes these ingredients into bite-sized pillows of joy. If you're curious about creating this masterpiece at home, read on! This blog will walk you through the entire process, including tips, tricks, and serving suggestions.
Ingredients
To make pumpkin and ricotta ravioli from scratch, you’ll need two sets of ingredients: one for the pasta dough and one for the filling.
For the Pasta Dough:
2 cups of all-purpose flour
2 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
1-2 tablespoons water (if needed)
For the Filling:
1 cup pumpkin puree (homemade or canned)
1/2 cup ricotta cheese (drained)
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional, for a sweeter touch)
Salt and pepper to taste
A pinch of red pepper flakes (optional)
For the Sauce:
4 tablespoons unsalted butter
6-8 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese for garnish
Step-by-Step Instructions
1. Making the Pasta Dough
Making fresh pasta may seem intimidating, but it's simpler than you think. The result is worth every minute you put into it!
Step 1: Start by creating a mound with the flour on a clean work surface. Make a well in the center, and crack the eggs into it.
Step 2: Add salt and olive oil to the eggs. Use a fork to gently beat the eggs and gradually incorporate the surrounding flour until a dough begins to form.
Step 3: Once most of the flour is incorporated, begin kneading the dough by hand. If the dough is too dry, add a little water, one tablespoon at a time.
Step 4: Knead for about 8-10 minutes until the dough is smooth and elastic. Shape it into a ball, wrap it in plastic wrap, and let it rest for at least 30 minutes at room temperature. This resting time allows the gluten to relax, making the dough easier to roll out.
2. Preparing the Filling
The star of this dish is the pumpkin-ricotta filling, which brings together sweetness, creaminess, and a hint of spice.
Step 1: If you're using fresh pumpkin, you can roast it for extra flavor. Simply cut a small pumpkin in half, scoop out the seeds, and roast it in the oven at 375°F for about 45 minutes until tender. Scoop out the flesh and mash it.
Step 2: In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan, minced garlic, ground nutmeg, and optional cinnamon. Season with salt, pepper, and a pinch of red pepper flakes for a hint of heat. Mix until well combined.
Step 3: Taste the filling and adjust seasoning if necessary. You want a balanced blend of sweetness from the pumpkin and savoriness from the ricotta and Parmesan. Set the filling aside.
3. Rolling Out the Pasta Dough
Now that your dough has rested, it’s time to roll it out. This can be done using a rolling pin or a pasta machine.
Step 1: Divide the dough into two or three smaller pieces to make it easier to work with.
Step 2: Roll out each piece of dough on a lightly floured surface, making sure to get it as thin as possible—about 1/16 of an inch. If using a pasta machine, start at the widest setting and gradually work your way down to thinner settings.
Step 3: Once the dough is thin enough, cut it into long strips or sheets. These will form the top and bottom layers of your ravioli.
4. Filling and Shaping the Ravioli
Step 1: Lay one pasta sheet on a lightly floured surface. Place small spoonfuls of the pumpkin-ricotta filling about 1-2 inches apart along the sheet.
Step 2: Using a pastry brush, lightly brush water around each mound of filling. This will help seal the edges of the ravioli.
Step 3: Carefully lay another pasta sheet on top and press down around the filling to seal each ravioli. Be sure to press out any air pockets to prevent the ravioli from bursting during cooking.
Step 4: Use a ravioli cutter or a sharp knife to cut out individual ravioli. Gently press the edges of each ravioli to ensure they are sealed tightly.
5. Cooking the Ravioli
Fresh pasta cooks quickly, so keep an eye on it to avoid overcooking.
Step 1: Bring a large pot of salted water to a gentle boil. Add the ravioli in small batches to avoid overcrowding.
Step 2: Cook the ravioli for 2-3 minutes, or until they float to the top. Fresh pasta cooks faster than dried, so it will be ready in no time!
Step 3: Use a slotted spoon to remove the cooked ravioli and transfer them to a plate.
6. Making the Brown Butter Sage Sauce
A simple butter and sage sauce complements the flavors of the pumpkin and ricotta without overwhelming them.
Step 1: In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter begins to turn golden brown and the sage leaves become crispy, about 3-4 minutes.
Step 2: Remove the skillet from heat and season the sauce with salt and pepper to taste.
Step 3: Toss the cooked ravioli in the butter-sage sauce, making sure they are well coated.
Serving Suggestions
Once the ravioli are coated in the sauce, transfer them to a serving plate. Garnish with freshly grated Parmesan cheese and a sprinkle of black pepper. If you’d like, add a drizzle of balsamic glaze for an extra layer of flavor. Serve immediately.
Tips for Success
Keep the dough moist: Fresh pasta can dry out quickly, so work with one piece at a time and keep the rest wrapped in plastic.
Adjust the filling: Depending on the size of your pumpkin, you may need to adjust the amount of ricotta. The filling should be creamy but firm enough to hold its shape.
Test one ravioli: Before cooking the entire batch, boil one ravioli to test the seal and texture.
Conclusion
Pumpkin and ricotta ravioli is a rewarding dish that brings together the best flavors of fall and Italian tradition. Whether you're making it for a special occasion or a comforting family dinner, this recipe offers a delightful blend of textures and tastes. Fresh pasta dough, filled with creamy pumpkin and ricotta, paired with a rich sage butter sauce, makes this dish unforgettable. Don't be afraid to experiment with the spices in the filling, and be sure to serve your ravioli hot with a generous sprinkling of Parmesan. Enjoy your homemade ravioli and savor the rich, comforting flavors of autumn!
Social Plugin