Pumpkin Ravioli
Mon, Nov 14, 2011
Cooking Projects, Disguising Healthy Foods, Fun Family Activities, Main Dishes, Pasta, Search by Course, Vegetarian
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Homemade pasta has been on my to-do list for a long time and ravioli has always been one of the more approachable options because I don’t have a pasta maker. It is just as simple as making a batch of sugar cookies – roll out the dough, cut out the shapes of your choice and fill them with whatever you would like. I found that one of the keys to tender ravioli is rolling out the dough as thinly as possible because the thicker the dough the chewier and tougher the ravioli will be. This basic pasta dough recipe comes from The Good Housekeeping Illustrated Cookbook.
I have always wanted to make pumpkin or squash ravioli and I have seen many recipes with a browned butter sage sauce. I liked the idea of mixing the sage and pumpkin flavors but I wanted to try a lighter version without all of the butter. So instead of the butter-sage sauce I incorporated the sage into the pumpkin filling itself. You can then serve the cooked pasta with the sauce of your choice or simply toss it with Parmesan cheese. The rich flavors in this pumpkin ravioli complement many meats or roasts but the pasta also makes a hearty main meal.
- 2¼ - 2½ cups flour
- ⅓ cup water
- 2 eggs
- 1 egg yolk
- 1 Tbsp olive oil
- 1 tsp salt
- 1 cup pumpkin
- ¼ - ½ tsp salt, to taste
- ½ tsp sage
- ¼ tsp cinnamon
- ⅛ tsp ginger
- ¼ tsp brown sugar
- Combine 1 cup flour with the remaining ingredients and beat them together for two minutes at a low speed.
- Stir in additional flour until a soft dough forms.
- Turn the dough on to a lightly floured surface and knead it for 10 minutes or until it is smooth and elastic.
- Cover the dough and let it rest for 30 minutes.
- Mix the pumpkin with the seasonings.
- Cook the filling in a small pan over medium heat for a few minutes until it is warmed and starts to brown.
- Divide the pasta dough into four pieces.
- Working with one piece at a time, roll the dough into a 15" x 6" rectangle.
- 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.
- 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.}
- 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.
- 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.
- Place the ravioli on a floured cloth towels and let them rest for 30 minutes.
- Bring water to a boil in a large pan.
- Cook the ravioli, a few a time, for ten minutes until they are tender but still firm.
- Drain them in a colander, arrange them on the plates and serve them immediately while they are still warm.
Tags: homemade noodles, homemade pasta, homemade ravioli, pumpkin, sage, squash ravioli, winter squash
I have to try this!!!!! This looks delicious and I bet its a great meal for the kids too! A great way to change up the traditional raviolis for the fall and winter seasons.