Pumpkin Ravioli
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
The rich flavors of this pumpkin ravioli complement many meats but the pasta also makes a hearty main meal.
Homemade Pasta Dough
  • 2¼ - 2½ cups flour
  • ⅓ cup water
  • 2 eggs
  • 1 egg yolk
  • 1 Tbsp olive oil
  • 1 tsp salt
Pumpkin Filling
  • 1 cup pumpkin
  • ¼ - ½ tsp salt, to taste
  • ½ tsp sage
  • ¼ tsp cinnamon
  • ⅛ tsp ginger
  • ¼ tsp brown sugar
Homemade Pasta Dough
  1. Combine 1 cup flour with the remaining ingredients and beat them together for two minutes at a low speed.
  2. Stir in additional flour until a soft dough forms.
  3. Turn the dough on to a lightly floured surface and knead it for 10 minutes or until it is smooth and elastic.
  4. Cover the dough and let it rest for 30 minutes.
Pumpkin Filling
  1. Mix the pumpkin with the seasonings.
  2. Cook the filling in a small pan over medium heat for a few minutes until it is warmed and starts to brown.
Pumpkin Ravioli
  1. Divide the pasta dough into four pieces.
  2. Working with one piece at a time, roll the dough into a 15" x 6" rectangle.
  3. Cut each rectangle into five 6" x 3" pieces for square ravioli or use a biscuit cutter to cut each piece into circles or other cookie cutters to make ravioli in the shape of your choice.
  4. Spread roughly a rounded tablespoonful of pumpkin filling in the center of half of the circles or one one end of each of the rectangles, leaving a ¼-inch border around the filling to the edges. {The amount of filling will vary depending on the size of the ravioli. Just make sure not to over-fill the ravioli to ensure that filling doesn't seep out the edges or all of the filling will come out when you cook the pasta.}
  5. Fold the empty part of the rectangle up over the filling to make a square or place an empty circle on top of the filling for circles.
  6. Firmly press the edges together, crimping them with a fork dipped in flour to seal them, making sure that the filling is not seeping out the edges.
  7. Place the ravioli on a floured cloth towels and let them rest for 30 minutes.
  8. Bring water to a boil in a large pan.
  9. Cook the ravioli, a few a time, for ten minutes until they are tender but still firm.
  10. Drain them in a colander, arrange them on the plates and serve them immediately while they are still warm.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/pumpkin-ravioli/