Pumpkin Ravioli

  • MainpastaRecipevegetable
  • I was very excited about making pumpkin ravioli and even found a recipe to make the dough from scratch. I did these two ways: some with homemade dough and some with wonton wrappers from the store. I think I was a little too excited about this, and ended up being a little disappointed. Don’t get me wrong, it was good, but I just kept adding stuff to give it more flavor. I wasn’t sure what type of sauce to use for pumpkin ravioli so I turned to the internet. Several recipes called for sage and brown butter sauce-that just did NOT do it for me! I will have to try something else next time. Anyways, here is what I did.

    Pumpkin Ravioli
     
    For the homemade dough, I used a recipe from Giada De Laurentiis from the Food Network:
    2 1/2 C all-purpose flour, plus more for dusting
    1 C very hot water
    “In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.”
    Click on the link above for her exact instructions for rolling out/ filling the dough. I used 1tsp of filling for these. I do not have a ravioli cutter, so I used a cookie cutter.

     Pumpkin filling:
    1 C pumpkin puree (not pumpkin pie filling!)
    1/2 C ricotta cheese
    1 egg
    salt and pepper
    1 1/4 C grated Parmesan
    Freshly ground nutmeg

    Mix everything together well in a bowl. You may want to taste the filling before actually filling the pasta; mine needed more salt! I thought it would be fine because of the salt I added plus figured the salt in both cheeses should be enough.

    For the wonton wrappers, place a piece of parchment or wax paper on a baking sheet so the wrappers don’t stick. Fill them with 1 Tbs of filling.

     
    Wet the edges of the wrappers with water and place another wrapper on top of the first ones, pressing all around the edges. Try to make sure there is no air in the ravioli.
     Boil in batches until the ravioli float to the top. 
    Sauce:
    4 T butter
    4 Fresh sage leaves, chopped
    In saute pan, melt butter and add sage leaves until butter is browned. When ravioli is done cooking, coat with butter sauce. 
    Topping:
    Hazelnuts, toasted and chopped
    Freshly grated nutmeg
    Shaved Parmesan
    So, here are my final products:
    Pumpkin Ravioli with homemade dough
    Pumpkin Ravioli in wonton wrappers
    We liked the homemade dough better for sure! It took a lot longer and was messy, but kind of fun. The wonton wrappers were really quick, but a little slimy in my opinion. 
    I will definitely make ravioli again, but with a different filling. And I will DEFINITELY use a different sauce. Overall though, this was fun and I’m glad I tried it. :)